Maharashtrian
Kairichi Amti
- Duration: 25 minutes
- Serves: 4 people
-
Spice Level: Low
Authenticity Slice
After adding the ground coconut, make sure the Amti it does not fully boil as it can split and become grainy.
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Trivia Tadka
Mangoes are an integral and important part of festivals like Maharashtrian Gudi Padva, Telugu Ugadi and Tamil New Year.
Ingredients
- Raw mango (kairi), chopped into large cubes (1, medium sized)
- Coconut (nariyal), grated (1/2 cup)
- Jaggery (gur), grated (2 tbsp)
- Water (2 cups)
- Mustard seeds (sarson) (1/2 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- MTR Haldi Turmeric Powder (1/4 tsp)
- Rice flour (chawal ka atta) (2 tsp)
For Tadka
- Oil (2 tsp)
- Mustard seeds (sarson) (1/2 tsp)
- Fenugreek seeds (methi) (1/4 tsp)
- Asafoetida (hing) (1/4 tsp)
Method
- Marinate the mangoes pieces with MTR Lal Mirch/Red Chilli Powder, MTR Haldi/Turmeric Powder, salt and jaggery; set aside for 15 minutes.
- Grind coconut, mustard seeds and rice flour with a little water until a smooth paste and set aside.
- Heat oil in a kadhai, add mustard seeds, asafoetida and fenugreek seeds. Allow the mustard seeds to sputter and the fenugreek seeds to turn red.
- Add the marinated mangoes and sauté for 5 minutes.
- Then add water and allow it to cook until the mango softens.
- Add the ground coconut mixture and let it come to a soft boil, then turn off the flame.
- Serve with rice or rotis.
