Kairi Curry
Instructions:
Prepare the Tempering (Tadka):
Heat peanut oil in a pan. Add jeera, mustard seeds, black pepper, black cardamoms, cloves, curry leaves, and dry red chillies. Let them crackle for a minute.
Add Mango Pulp:
Pour in the unripe mango juice and pulp, stirring well to combine with the spices.
Seasoning & Simmering:
Add turmeric, red chilli powder, jaggery, asafoetida, salt, and a cup of water. Mix well and bring the curry to a gentle boil.
Final Touch:
Cook until the flavors blend well and the curry thickens slightly.
Serving:
Serve hot or cold, as per your preference.
Special Comments
This regional delight is a cooling, digestive-friendly dish with a burst of flavors—ideal for those who love sweet and tangy curries!
Kairi Curry
Notes/ Precautions
Adjust Sweetness & Spice: Increase or decrease jaggery and chilli powder as per taste. Consistency Tip: For a thicker curry, simmer for a few extra minutes . Best Pairings: Tastes amazing with steamed rice, bajra roti, or crispy parathas . Storage Tip: Can be stored in the fridge for up to 2 days and enjoyed chilled as a summer delicacy.