KAIRICHI URAD METHI
This is the season for mangoes in India and we make so many dishes using raw mangoes. The mention of raw mangoes brings back many childhood memories. Of climbing mango trees to pluck the raw mangoes, and then enjoying them dabbed in salt and chilli powder!
Apart from being so tasty, raw mangoes help in the hot summer by preventing dehydration, and have numerous health benefits.
Elsewhere in this blog you will find recipes for dishes made with raw mango such as:-
- Raw Mango Chutney South Canara Style
- Aam ka Panna
- Maavinakayi Chitranna or Raw Mango Rice
- Mamidikaya Menthi Pachadi
Today's dish Kairichi Urad Methi gets its name from three ingredients: Kairi, Urad Dal, and Methi Seeds. Kairi means raw mango in Konkani and Marathi. This dish is mainly made in Karwar area of Karnataka, in Goa, and in the Konkan area of Maharashtra.
We enjoyed this sweet, spicy and tangy side dish with its distinctive flavor of methi, served with hot steamed rice. I am sure you will enjoy it too!
- Kairi (Raw Mangoes), 2 or about 350 gms
- Urad Dal ( Black Gram Dal), 1 tbsp
- Methi Seeds (Fenugreek Seeds), 1 tsp
- Coriander Seeds, 1/2 tbsp
- Fresh Coconut Gratings, 1 cup
- Byadgi Red Chillies, 5
- Raw Rice, 1 tsp
- Jaggery, grated, 2 tbsp or to taste
- Salt, to taste
- Coconut Oil, 1 or 2 tsp
- Mustard Seeds, 1/2 tsp
- Asafoetida, 1/8 tsp
- Curry Leaves, a few
- Coconut Oil, 1 tsp
Wash the raw mangoes, peel and cut into bite-sized pieces
In a vessel cook the mango pieces in adequate water. make sure the mangoes are cooked but remain firm and don't get overcooked. Keep aside.
In 1 or 2 tsp of coconut oil, roast the urad dal, methi seeds, coriander seeds, raw rice, and dried red chillies on low heat till the dal change colour
Grind together these roasted ingredients along with fresh coconut gratings to a smooth paste adding just the required amount of water.
Add this ground paste to the cooked mangoes, add salt and jaggery, and water as required to get the desired consistency, mix well and bring to a boil
In a small pan, heat 1 tsp of coconut oil and on medium heat add the mustard seeds and when they splutter add the asafoetida and curry leaves and sauté for a few seconds
Pour this seasoning on to the Kairichi Urad Methi and transfer to a serving bowl
Serve the Kairichi Urad Methi as an accompaniment to the main meal