The traditional Maharashtrian Kairichi Kadhi is a celebration of raw mango (kairi) and coconut. It is a perfect combination of sour, spicy, and sweet flavours in a vegan curry.
Jump to:
Kairi Chi Kadhi – the tangy, humble, and comforting soul of a Maharashtrian Summer. Unlike the curd and besan based Kadhi found in North India or Gujarat, — this one is made with pulp of unripe mango for sourness without any fried pakora or boondi.
What Makes Maharashtrian Kadhi Unique?
- Dairy-Free/Vegan: Naturally creamy thanks to the coconut and gram flour.
- A Natural Coolant: Raw mango is famous for preventing heatstroke.
- The Perfect Balance: It hits every taste bud—the tang of mango, the heat of chillies, creaminess of coconut, and the subtle sweetness of jaggery.
Ingredients You’ll Need
- Green Mango (Kairi) – preferably a sour variety like the one required for aam panna or mango rice.
- Fresh Coconut, not desiccated or packaged one.
- Gram Flour (besan) for thickening the consistency of the kadhi.
- Jaggery Powder, adjust the quantity based on the sourness of the mango.
- Spiciness: Ginger, and Green Chilli
- Groundnut Oil or ghee to cook the base of kadhi and tadka.
- Tadka: Black Mustard Seeds (rai), Cumin Seeds (jeera), Curry Leaves, Fenugreek Seeds (methi dana), Asafoetida (hing).
- Turmeric Powder, Fresh Coriander Leaves, and Salt.
How To Make Kairichi Kadhi
1. Preparing the Mango Pulp
Wash and peel the raw mango. You can either:
- Boil it: Cook the whole mango in a pressure cooker with a little water for 2 whistles. Once cool, squeeze out the pulp and discard the stone.
- Steam it: Steam pieces until soft.
- Goal: You want about ½ to ⅓ cup of smooth mango puree.
2. The Paste
- In a blender make a paste of coconut, ginger, green chilli, gram flour, mango puree, and coriander leaves using 1 to 2 tablespoons of water. Keep it aside.
3. The Tempering (The Soul of the Dish)
- Heat oil or ghee in a deep pot (patela).
- Add mustard seeds; when they crackle, add cumin seeds, hing, fenugreek seeds, and turmeric.
- Add the curry leaves. Let them sizzle for a few seconds until fragrant.
4. Saute and Simmer
- Add the coconut mixture into the pot. Saute for 2 – 3 minutes.
- Next, add salt, turmeric, and the jaggery.
- Bring it to a gentle simmer on low heat.
- Crucial Tip: Do not let it boil vigorously, or the kairichi kadhi might curdle. Stir constantly until it thickens slightly.
Garnish with a generous handful of fresh coriander. The consistency should be like a thick soup or Majjige Huli or Thambuli.
Serving Suggestion
Kairi Chi Kadhi is best served with:
- Garama-Garam Bhaat (Hot Steamed Rice): This is the gold standard.
- Sajuk Tup (Pure Ghee): A drizzle of ghee on the rice enhances the flavor.
- Papad & Batatyachi Bhaji: A side of roasted urad dal papad, potato stir-fry, and khamang kakdi completes the traditional “thali” experience.
- Make an extra batch and store, to drink it next day like an appetizer right before meal.
Hina’s Tried and True Tips
- Adjusting the Tang: If your mango is exceptionally sour, increase the jaggery and green chilli. The goal is a “Khatta-Meetha” (sour-sweet) profile.
- Fresh vs. Packaged: While desiccated, dried coconut works, fresh gives a much lighter, more authentic Maharashtrian flavour.
- The Chilli Factor: This kadhi shouldn’t be “burn-your-tongue” spicy. The chilies should provide a floral heat that sits in the background.
Watch Kairichi Kadhi Video
Since this Karichi Kadhi is such a delicious summer curry, here are a few more Indian curries for summer season you can try – Dahi Potato Curry, Dal Mangodi Ki Sabzi, or the Rajasthani Gatte Ki Sabzi.
follow us on Youtube and Instagram for video recipes.
Kairichi Kadhi Recipe
The traditional Maharashtrian Kairichi Kadhi is a celebration of raw mango (kairi) and coconut. It is a perfect combination of sour, spicy, and sweet.
Save
Print
Pin
Rate
Servings: 2 adults
Calories: 299kcal
- Blender
- Heavy Bottom Kadhai
Ingredients
- 1 medium raw/green mango (kaccha aam/kairi)
- ½ Cup grated coconut
- ½ inch ginger, chopped
- 2 tablespoon gram flour (besan)
- 2 green chilli
- handful of coriander leaves
- 2 Cup water
- 2 tablespoon jaggery powder
- ½ teaspoon salt or to taste
- ¼ teaspoon turmeric powder
Ingredients For Tadka:
- 1 tablespoon groundnut oil
- ½ teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon fenugreek seeds (methi dana)
- a pinch of asafoetida (hing)
- 1 sprig curry leaves
Instructions
- Wash and peel the raw mango. Cook the whole mango in a pressure cooker with a little water for 2 whistles. Once cool, squeeze out the pulp and discard the stone. You want about ½ to ⅓ cup of smooth mango puree.
- In a blender make a paste of coconut, ginger, green chilli, gram flour, and coriander leaves using 1 to 2 tablespoons of water. Keep it aside.
- Heat oil or ghee in a deep pot. Add mustard seeds; when they crackle, add cumin seeds, hing, fenugreek seeds, and turmeric.
- Add the green chilies and curry leaves. Let them sizzle for a few seconds until fragrant. Add the coconut mixture into the pot. Saute for 2 – 3 minutes.
- Next, add the mango puree. Add salt and the jaggery. Bring it to a very gentle simmer on low heat. Do not let it boil vigorously, or the kairichi kadhi might curdle. Stir constantly until it thickens slightly.
- Garnish with a generous handful of fresh coriander. Serve Karichi Kadhi warm with rice.
Recipe Notes:
If the kadhi is way too thick add more water to get the desired consistency. It should have a soupy consistency.
Nutrition
Calories: 299kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 754mg | Potassium: 341mg | Fiber: 6g | Sugar: 31g | Vitamin A: 1168IU | Vitamin C: 64mg | Calcium: 42mg | Iron: 2mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Leave Your Rating & Comment