Kairichi Amti ( Raw Mango cooked with coconut based gravy )

Kairichi Amti ( Raw Mango cooked with coconut based gravy ) 

• Raw Green Mango-1 
• Coconut milk -11/3 rd cup 
• Rice flour - 2 tsp 
• Powdered jaggery-1 tsp 
• Salt to taste 

To Grind 

• Grated coconut -1/2 Cup 
•  coriander seeds- 3/4 th tsp 
•  Red chilly powder-1 Tsp or according to the spice  
• Turmeric powder-1/4 th tsp 

Seasoning 

•  Oil-1 tsp 
• Mustard seeds-1/2 tsp 
• Fenugreek seeds-3/4 th tsp
• Asafoetida/Hing - A pinch 

Garnish 

• Coriander leaves .

Method
Wash n peel the the raw mango and  cut into 2 inch chunks . 

Grind grated  coconut, turmeric powder, red chilly powder, coriander seeds to a smooth paste by adding little  water. 

To the coconut milk add rice flour n mix well .. 

Heat oil in a kadai splutter mustard seeds ,  then add fenugreek seeds and hing . When they splutter add the mango pieces and  ground paste. Mix well and  cook on low flame till the mango chunks  become tender to 5 to 7 min . Then add the rice flour mixed in coconut milk ,  jaggery and  salt and bring to a boil. Garnish with  coriander leaves.

Serve hot immediately.

If not  serving immediately remove the mango chunks and  keep aside and  add them while reheating because  the more they are kept in the curry the more tangy the curry will get. If the raw mango is very tangy use only half. The one i used was not  very  sour so i used whole.