Bought Raw Mangoes? Turn Them Into Lip-Smacking Maharashtrian
Kairi Pithla
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Ingredients
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Directions
Description - Step 1
Step 1: Prep and Sauté Aromatics
Heat oil in a pan and add mustard and cumin seeds. As they sizzle, add the fragrant curry leaves, diced onion, vibrant green chillies, zesty ginger, and aromatic garlic. Cook until the onions become tender.
Description - Step 2
Step 2: Add Mango and Spices
Add grated raw mango, turmeric, red chilli powder, and salt into your mixture. Sauté for 1-2 minutes until the mango becomes tender and its delightful aroma fills the air.
Description - Step 3
Step 3: Mix Besan Slurry
Mix the besan and water in a bowl, making sure there are no lumps. Combine the batter with the mango and onion mixture in the pan.
Description - Step 4
Step 4: Simmer and Stir
Cook the mixture over medium heat until it thickens, while stirring continuously. You may adjust the thickness of the pithla by adding more water or by simmering it for longer. Test for saltiness and tartness, and make the necessary adjustments.
Description - Step 5
Step 5: Finish and Serve
Before serving, garnish with chopped coriander. Serve hot with steaming rice or bhakri.
Yes. A combination of vitamin C-rich raw mango and protein- and fibre-rich besan makes Maharashtrian kairi pithla a great digestive aid.
No, besan is important for traditional kairi pithla. You can substitute it with rice flour or wheat flour, but the result will have a different texture and flavour.
Yes, You can make a sattvic (no onion/no garlic) version that's just as flavourful using mango, chillies, coconut, or fresh herbs.
Maharashtrian raw mango recipes include kairi panha, kairi chutney, and kairi aamti. Each one showcases the many ways mango’s tanginess is used in regional cuisine.
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