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.
Servings: 2 adults
Calories: 299kcal
Equipment
- 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.
Video
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