Kairiche Kadhan (Raw mango curry in coconut milk)

Raw mangoes are loved by one an all for their tangy taste. Even the mention of it makes one drool. Make the most of raw mangoes this season with this extremely simple, ready in a few minutes recipe. Raw mangoes with coconut milk and  lightly tempered with cumin and curry leaves. Served along-with steamed rice actually takes the humble rice to a totally new level. Very tasty , nutritious and lip smacking yet simple. This mixture of sweet, tangy , spicy taste is pure bliss . Do try it out. You will keep repeating this one every mango season. 

INGREDIENTS :

1 medium sized kairi/ Raw mango

 Jaggery / Gur   1 Tbsp (Adjust as per taste.)

Thin coconut milk 1 and 1/2 bowl

2 Green chillies chopped (More if you want it little spicy)

pinch of hing powder

1 tsp cumin seeds/jeera

Oil for tadka/phodani 1 tsp

Salt to taste

few curry leaves.

METHOD:

1. Wash, clean , peel and grate the raw mango and keep it aside. Steam it for some time .

2. You can also steam the raw mango and make a pulp of it and use if you wish. I personally prefer the grated raw mango.

3. Add the jaggery, salt to taste and coconut milk to the steamed raw mango. Mix well.

4  In a tadka pan or small kadai make a tadka/phodani. Heat the Oil.

5. Once Oil is hot, add the cumin seeds, hing powder, chillies and curry leaves.

6. Wait till the chillies develop white spots on them. (This will ensure the spicy taste of   chillies to mix well with the kairi/coconut milk mixture.)

7. Pour this phodani over the kairi-coconut milk mixture and mix well.

8. Heat on a low flame and bring to a boil.

9. Your kairi kadhan is ready . Garnish with finely chopped coriander leaves.

10. Serve hot with steamed rice.