Kairi Aamti / Raw Mango Curry

Before I forget and before this year ends, I need to clear the huge backlog in my drafts folder. I have  pictures and references to the recipes or the actual recipes lying in the drafts for nearly 6 months now. I have some recipes I tried in India, took pictures, and well, I left it at that.

Summer seems like a memory, hot, humid, noisy and mangoes. My whirlwind India visit is still fresh in my memory. The joy of  buying raw mango, thinking of a 100 things you want to make with those, finally keeping one aside,  using the rest to make this nectar .

Panha in one hand I  rummaged thru my old bookshelf, my favorite authors, the books I had patiently collected  in my school, college and MBA days. the books I would read when I was eating alone ( which was frequently as I worked in shifts and was at home at all odd hours), books I read when I could not sleep  or books I carried in my purse to read on my way to work. So many memories, so much I gave up.. of all the things I miss from home I miss my books the most. Sure I can go to the library and borrow what I want, but it isn't the same, it's not the same as holding the copy in your hands and lovingly adding it to the shelf, not the same as running a light finger on the spines of the books and trying to pick one. Not the same as smiling  and picking up an old, old copy of a much loved comic book or delighting in classics  or laughing out loud just looking at my collection of P G W 

And there, among the lowest  shelves are a few old books my Mother had kept, these looked different from my collection. And they were! they were my Mother's  knitting books and some cookbooks!  Now I am no knitter so I glanced at them and pounced on the cookbooks. 

She has this Marathi cookbook, 'Suruchi', which I had never really paid attention to before I got married. But now, things are different and I eagerly read the recipes. 

I absolutely LOVED this raw mango curry, couldn't get enough of it!  the taste, the texture in every bite is a delight. A burst of sour with sweet undertones of the jaggery and a hit of red chili powder, tickles the tongue  and  leaves you wanting more.

Recipe source: Suruchi

1 Big Raw Mango / Kairi

1/2 Fresh Coconut (Grated)

1/2 tsp Coriander seeds

1 tsp Mustard seeds (divided)

 7-8 Curry leaves

1/2 tsp Asafetida

 1 tsp Ghee

3/4  tsp Red Chilli Powder 

1/2 tsp Turmeric 

Jaggery lime size (grated)

1/2 tsp Urid dal 

10-12 seeds Methi  / fenugreek seeds

1/2 tsp Wheat flour / Atta 

Peel the raw mango and make medium bite size pieces. Marinate the raw mango pieces with turmeric , red chili powder, jaggery and Salt.

Place the grated coconut, 1/4 tsp mustard and coriander seeds in the mixer and make a paste

Put ghee in the pan and add mustard seeds, curry leaves and asafetida. Add Urid dal when it turns light brown add Methi / fenugreek seeds.

Add 1 cup water


Add marinated raw mango pieces.

When the raw mango pieces become soft add the coconut paste, water (as per the desired consistency )wheat flour / atta -make a slurry if you want , flour +water,  and salt.

Bring it to boil. Serve hot with rice.

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