The

Raw Mango

Manifesto: 7 Savoury Ways To Use Kacchi Kairi

Why Is Kacchi Kairi Essential for Summer?

Using raw mango in your daily meals isn't just about taste; it’s a time-tested health practise. According to research, consuming green mangoes is recommended to prevent dehydration and heatstroke (locally known as Loo). Additionally, it helps in these three aspects:

• Heat Regulation: The high water content and minerals help maintain the body’s fluid balance.

• Digestive Aid: The presence of citric and malic acids stimulates the secretion of digestive juices.

• Vitamin Powerhouse: Unlike ripe mangoes, raw ones are lower in sugar and significantly higher in Vitamin C, boosting immunity during seasonal transitions.

7 Savoury Ways to Use Kacchi Kairi

The use of green mango varies significantly across India’s geography. Below is a detailed exploration of seven iconic recipes that celebrate the tartness of summer.

1. Kairi Ki Dal 

This dish is a comforting staple in South Indian and Deccani households. It transforms the humble yellow lentil into a celebratory summer meal.

Ingredients: 

• 1 cup Toor dal (Pigeon peas)

• 1 medium raw mango (peeled and sliced into thick wedges)

• 2-3 Green chillies (slit)

• ½ tsp Turmeric powder

• For Tempering: 2 tbsp Oil/Ghee, 1 tsp Mustard seeds, 1 tsp Cumin seeds, 1 sprig Curry leaves, 2 Dried red chillies, and a pinch of Hing.

The Process: 

1. Wash the dal and pressure cook it with 3 cups of water, turmeric, green chillies, and the raw mango slices for 3-4 whistles.

2. Once the pressure releases, mash the dal gently. You want the mango pieces to be soft but not entirely dissolved into a paste.

3. Add salt and adjust the consistency with a little warm water.

4. In a small pan, heat ghee and add mustard seeds. Once they crackle, add cumin, red chillies, curry leaves, and hing.

5. Pour this sizzling tadka over the dal and cover immediately to trap the aroma.

2. Kairi Bhaat

A vibrant, yellow-hued rice dish that is often served at weddings and festivals during the mango season.

Ingredients: 

• 2 cups cooked and cooled Basmati or Sona Masuri rice

• ¾ cup Raw mango (finely grated)

• ½ cup Roasted peanuts or Cashews

• 1 tsp Urad dal and 1 tsp Chana dal

• 1 tsp Mustard seeds, ½ tsp Turmeric, 2 Green chillies (chopped)

• Fresh coriander and grated coconut for garnish.

The Process: 

1. Ensure the rice grains are separate and completely cool.

2. Heat oil in a wok. Add mustard seeds, followed by the Urad dal, Chana dal, and peanuts. Fry until the dals are golden brown.

3. Add green chillies, curry leaves, and turmeric.

4. Fold in the grated raw mango and sauté for 2 minutes. The mango should lose its raw smell but retain its texture.

5. Turn off the heat and gently mix in the cooked rice and salt.

6. Garnish with a generous sprinkle of fresh coriander and coconut before serving.

3. Kairi Kadhi 

This is a sophisticated variation of the traditional North Indian Kadhi, where the sourness comes from fruit rather than fermented yoghurt.

Ingredients: 

• 2 Raw mangoes (boiled whole until soft)

• 3 tbsp Besan (Gram flour)

• 1 tsp Ginger-green chilli paste

• 1 tbsp Jaggery (to balance the tartness)

• 1 cup thin Buttermilk (optional, can use water for a vegan version)

• Tempering: Fenugreek seeds (Methi), Cumin, and Curry leaves.

The Process: 

1. Peel the boiled mangoes and squeeze out all the pulp into a bowl.

2. In a separate bowl, whisk the besan with buttermilk or water to ensure there are no lumps. Mix in the mango pulp.

3. Pour this mixture into a heavy-bottomed pot and bring to a slow boil.

4. Add salt, ginger-chilli paste, and jaggery. Simmer for 10-15 minutes until the "raw" taste of the besan disappears.

5. Prepare a tempering with oil, fenugreek seeds, cumin, and red chillies. Pour it over the bubbling Kadhi.

4. Kairi Thecha

Thecha is usually a garlic and chilli hit, but adding Kacchi Kairi adds a layer of complexity that makes it addictive.

Ingredients: 

• ½ cup Raw mango (peeled and roughly chopped)

• 6-8 Spicy green chillies

• 5 Garlic cloves

• 1 tbsp Oil, 1 tsp Cumin seeds, and Salt to taste.

The Process: 

1. Heat a teaspoon of oil in a pan and lightly roast the green chillies and garlic until they get charred spots.

2. Transfer the roasted chillies, garlic, and raw mango pieces into a mortar and pestle.

3. Add cumin and salt. Pound the mixture coarsely. Do not use a blender, as the texture should be chunky and rustic.

4. Heat the remaining oil and pour it over the pounded thecha to mellow the heat. Serve with hot Jowar or Bajra Bhakri.

5. Phodnichi Kairi

This is the fastest way to bring tangy mango dishes to your table. It serves as a side dish that wakes up the palate.

Ingredients: 

• 1 cup Raw mango (diced into very small cubes, keep the skin on for crunch)

• 1 tsp Kashmiri red chilli powder

• ½ tsp Turmeric powder

• 1 tsp Mustard seeds and a generous pinch of Hing (Asafoetida)

• 2 tbsp Oil.

The Process: 

1. In a bowl, toss the mango cubes with salt, turmeric, and red chilli powder.

2. Heat oil in a small pan until smoking. Add mustard seeds and let them pop.

3. Add the hing to the oil and immediately pour this hot oil over the spiced mangoes.

4. Toss well. The heat from the oil partially cooks the skin, making it tender yet crunchy. It is ready to eat instantly.

6. Alleppey Fish Curry 

A signature dish from Kerala's backwaters, where the raw mango acts as the perfect foil for the fatty richness of the fish.

Ingredients: 

• 500g Kingfish or Pomfret (cleaned and sliced)

• 1 large Raw mango (sliced into long strips)

• 1 cup Thin coconut milk and ½ cup Thick coconut milk

• 8-10 Shallots (sliced), 1 inch Ginger (julienned)

• 1 tsp Turmeric and 1 tbsp Kashmiri chilli powder.

The Process: 

1. In a clay pot, combine the fish, mango slices, shallots, ginger, turmeric, chilli powder, and thin coconut milk.

2. Simmer on medium heat until the fish is cooked through and the mango is soft.

3. Lower the heat and stir in the thick coconut milk. Do not let it boil after adding thick milk, or it might curdle.

4. Finish with a drizzle of raw coconut oil and fresh curry leaves.

7. Kairi Sukat

In Konkani cuisine, raw mango recipes are often used to balance the intense umami and saltiness of dried seafood.

Ingredients: 

• 1 cup Sukat (dried baby prawns), cleaned and washed

• 1 Raw mango (chopped into small pieces)

• 2 large Onions (finely sliced)

• 2 tsp Malvani Masala or any spicy red chilli powder

• Oil and Salt.

The Process: 

1. Sauté the onions in oil until they are soft and translucent.

2. Add the cleaned dried prawns and sauté for 5 minutes until they become fragrant.

3. Add the chopped mango, Malvani masala, and a splash of water.

4. Cover and cook on low heat until the mangoes are tender and have released their juices, coating the prawns in a tangy glaze.

Embracing the Season's Tartness

Integrating raw mango recipes into your rotation is the best way to celebrate the fleeting Indian summer. While we often think of mangoes as a dessert fruit, their raw form is a culinary workhorse that brings balance to spices and relief from the heat. From the crunch of a Thecha to the velvety finish of an Alleppey Fish Curry, these seven dishes ensure that your summer kitchen is never dull.