Kairichi Uradamethi Aamti/ Raw Mango Curry

Raw Mango/Kairi (Kay-ree) is a fruit that has always featured at home during this time of the year. I have continued the tradition and I always jump with joy when I come across these fruits.

So what is Kairi?
This is a wonder fruit that not just boosts your energy but also soothes your stomach and helps against dehydration. It has several pros that make it a hot favourite at home but for me the best part is the taste! I love how tarty and sour it is.

My grandma would make this special drink called, "Panhe" to cool the system during hot summers. She also used Kairi in coconut chutneys, pickles and fish curries.
But for now, let's talk about what we are making today.
Kairichi Uradamethi Aamti is a vegetarian and vegan dish.
This dish is a tad bit tangy, with hints of sweetness and sourness. Together the flavours work really well and this aamti  tastes so good, I can just drink cups of it!Traditionally, it's served on steaming hot rice with a Limbu (Lime) pickle and a papad (poppodam) on the side.

Here's what you need to make this delicacy -

1 Raw Mango - available at Indian stores  right now (we will use only half of this for this curry)
5 tablespoons grated jaggery
1/2 teaspoon methi seeds (Fenugreek seeds)
1 teaspoon urad daal (Black gram)
6 -8 curry leaves (dried is fine if you can't find fresh)
Salt to taste
1 tablespoon Groundnut/ Sunflower oil
2 dried red chilies (stalks removed). If you can't find these, just use 1 teaspoon red chili powder while adding the turmeric.
1/4 teaspoon asafoetida
1/2 cup grated frozen/fresh/desiccated coconut (fresh/frozen tastes best)
1/2 teaspoon mustard seeds
1 teaspoon turmeric powder
Water

Method

Peel the kairi and cut off half section. Use a cling wrap to store the other half in the refrigerator.
Now, cut the half we are using into small pieces.

In a deep vessel, dry roast the fenugreek seeds, urad daal and dried red chilies.

Keep aside after about 8-10 minutes.
After they cool down, add the coconut and grind well.

In the same vessel you used to dry roast, add oil.

Keep the heat on low.

Next add mustard seeds, asafoetida powder and curry leaves.

Add the kairi pieces, turmeric powder (and chili powder if you don't have dried chilies) and stir fry for a while.

Add 1/4 cup of water and allow to cook for about 8-10 minutes on low.

After 10 minutes, add the jaggery and the ground paste and mix well.

Add 2 cups water and allow to cook for about 10 minutes.

The consistency shouldn't be too watery or too thick.

Add a little salt to taste.

Serve this hot on steaming hot rice.

Enjoy!