See my other recipes in English at - Vadani Kaval Gheta
Kairi means green/raw mango in Marathi.
I was shocked to see the mango trees from my Mama's backyard. My Ajji had a nice Totauri Mago tree in her backyard. It used to have nice crunchy light green colored and barely sour mangoes. The used to always full of parrots. Someone had told my grandma that those mangoes has some kind of disease when its fully ripe. So she used to sell them raw. We barely got to eat full mangoes as Ajji would make use of the one which where fallen or half eaten by parrots and there used to be plenty of them. She would make various nice dishes with these mangoes. One of my favorite thing was instant mango pickle made with the fallen mangoes. We also have a mango tree in our backyard in Karad which also produces similar tasting mangoes. My mom also makes various dishes using them including one of my favorites - Mango Chunda.
Mangoes I get in US are similar in taste so I try to copy my Mom's recipes. But the recipe I am about to give is something I made accidentally. I had some shredded mango cooking on one gas for mango Takku and I accidentally poured water on it. And then added few ingredients to make a nice kadhi. I made few changes to it to make this nice khatti-mithi kadhi.
(Purple bowl is one of the latest pottery piece and the light blue color is not the light effect but effect of heat in the kiln.)
1 Raw Mango
3 cups Water
2-3 tbsp besan
2 chilies (green or red)
Cut Cilantro (for garnishing)
Jaggery, Salt - per taste
for tempering - 1 tbsp oil, Asafoetida, Turmeric, fenugreek seeds (1/2 tsp each), and few curry leaves
Wash, peel and grate the mango discarding the seed. Heat oil in heavy bottom vessel. Add fenugreek seeds, turmeric, asafoetida, curry leaves and chilies. Let this sizzle for few seconds. Now add shredded mango and mix well with the seasoning. Add water and let it boil. Meanwhile add little bit of water to besan and make paste. Add salt and jaggery to the paste and set aside. Add this besan paste to Mango and water mixture when it is boiling. Let it boil for few minutes and add chopped cilantro. Serve warm with rice. This can be served warm as tangy soup.
You can grind peeled mango with little bit of water to make paste out of it.
You can use Granny Smith (Green) apple instead of raw mango.
Please add your comments, suggestions to my original post @ ttp://vadanikavalgheta.blogspot.com/2009/01/kairichi-kadhi.html