Saturday, October 2, 2010

Kairichi Amti

This simple curry also goes by the name  "Udid Methi" because of urad daal and fenugreek seeds in the masala.

Kairichi Amti
कैरीची आमटी
Raw Mango Curry
1 big raw green mango or 2 -3 small raw green mangoes
salt to taste
1 1/2 tbsp jaggery

Grind to paste
3/4 cup fresh coconut
9 black peppercorns
4-5 byadgi chilies
1 tbsp coriander seeds
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp urad daal

1 tbsp oil (preferably coconut oil)
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp fenugreek seeds

1. Cut raw mangoes into slices. Set aside.
2. Roast spices without adding any oil. Grind along with coconut to make a smooth paste.
3. Heat oil in a saucepan. Add the tempering ingredients.
4. As they sizzle, stir in raw mango slices. saute for 2 minutes.
5. Add 1/4 cup water. Cover with a lid. Let it cook for about 10 minutes till the mango is soft. The green color of the peel will turn into pale shade.
6. Add ground coconut masala paste, salt and jaggery.
7. Add enough water to make gravy. The consistency should not be too watery.
8. Bring to boil.
9. Simmer for 5 minutes.
10. Serve with hot, white rice

Note -
1. Choose firm raw mangoes.
2. Use coconut oil to enhance the flavor.
3. The taste should be sweet sour and mild. So adjust jaggery to balance the tartness of the raw mango.

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