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Ingredient
Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry)
Introduce
Chef :
Pooja M. PanditKairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry)
#SweetSour
Kairi Udid Methi is a sweet and sour curry made using raw mangoes, coconut and jaggery which makes it extremely nutritious. This is a curry from the NKGSB (North Kanara Gaud Saraswat Brahmin) cuisine of Karwar as well Goa and Konkan region in Maharashtra, where many seasonal fruits and coconuts are used in the daily cooking. The language spoken by this community is Konkani and udid methi is a konkani name of this dish.
This cuisine uses not only raw mangoes, but ripe mangoes too, to prepare delicious curries. Due to proximity to the sea, there is abundance of coconuts which hence forms the base of the curries and vegetables. Again jaggery is another main ingredient used in the vegetarian dishes.
Food in this cuisine, was cooked using fresh coconut oil, but nowadays as people residing in cities are not used to this oil, I have used regular cooking oil in this recipe. Though all the NKGSB Karwari cooking was done in coconut oil, and you can surely opt for the same for that authentic flavour.
Ingredient
Food ration :
4 servingsCooking time :
15 min
3/4 cup
Fresh Grated Coconut
1/4 tsp
Turmeric Powder
1/2 tsp
Kashmiri Red Chilli Powder
3 tbsp
Jaggery, To be adjusted
2 cups
Water
To Taste
Salt
1 tbsp
Coriander Seeds
1/4 tsp
Fenugreek Seeds (Methi Seeds)
1/2 tsp
Black Peppercorns
1 tsp
Raw Rice Grains
1 1/2 tbs
Oil
3/4 tsp
Mustard Seeds
1/4 tsp
Asafoetida
1 sprig
Curry Leaves
Cooking instructions
* Step 1
To make Kairi Udid Methi, heat a small kadhai and add oil to it for roasting the whole spices.
* Step 2
Add a few drops of oil and roast separately on low heat, the bedgi chillies, coriander seeds, udid daal, fenugreek seeds, black peppercorns, raw rice grains and the asafoetida crystal till there is a slight change in colour. Set aside to cool.
* Step 3
Grind these spices along with the grated coconut and kashmiri red chilli powder to a smooth paste, using water as required.
* Step 4
Transfer this ground paste to a pan and add the turmeric powder, jaggery, 2 cups water and salt to taste.
* Step 5
Mix well and bring to a boil.
* Step 6
In the meantime, rinse the raw mango and peel it. Cut into 3″ long wedges.
* Step 7
At this stage, aadd the raw mango wedges to the curry and give it a good stir.
* Step 8
Reduce the heat and simmer the curry for about five minutes. Switch off the heat and set aside.
* Step 9
Heat a kadhai and add oil to it for tempering. When it heats up, add the mustard seeds.
* Step 10
As they splutter, add the asafoetida and the curry leaves.
* Step 11
Switch off the flame and pour this tempering over the prepared curry.
* Step 12
Cover and set aside for a while for the flavour of the raw mango to seep into the curry.
* Step 13
Serve this delicious Kairi Udid Methi with some steamed rice and a vegetable of choice!
Note: if there is a photo you can click to enlarge it
Tag
Raw Mango Wedges (3″ each approx)
fresh grated coconut
turmeric powder
kashmiri red chilli powder
Jaggery To be adjusted
water
Salt
Dry Red Bedgi Chillies…. Deseeded
coriander seeds
Urad Dal (Skinless split black gram)
fenugreek seeds (methi seeds)
black peppercorns
Raw Rice Grains
tiny Crystal Strong Asafoetida (e.g. Irani Hing)
oil
mustard seeds
Asafoetida
Curry leaves
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