कैरीची उडदमेथीMy grandparent's house had four different kinds of mango trees in the backyard. We would get to eat mangoes in any form - raw & unripe with salt and chili powder to chutneys to instant pickles in months of April and May. To make matters even interesting, my grandparents would by various different mangoes from nearby villages and sell them. Grandma would lay down hay in a dark room on burlap cloth. Then she would arrange most unripe mangoes in the back and most ripe in the front for easy access. We kids would get one mango each for breakfast one for lunch and one for afternoon snack for sure. And some more here and there. Alphonso used to be very once in a while kind of mango but I got to eat lots and lots of local varieties because of my grandparents. Of course, you cant compare taste of Alphonso with other kind but I am glad I got to taste lot other types of mangoes.
This recipe is not with ripe mangoes but with unripe mangoes. Unripe mango is called Kairee (कैरी) in Marathi and ripe mango is called Amba (आंबा). Every family has their favorite recipe that they make from unripe mango. The recipe that I am going to share today is one such favorite but it is not traditionally made at my mom's or grandma's place. I first saw the recipe on Ashwini's blog and then another friend shared similar one on Maayboli.
Here is my recipe combining both the versions -
1 large Unripe Mango
1 tbsp Grated Jaggery
1 tsp Urad Daal
1 tsp Fenugreek Seeds (Methi seeds)
1 tsp Coriander seeds
1 tsp Rice
2-3 tbsp Fresh Coconut (I used frozen)
2-3 Dried Red Chilies
Salt per taste
2 tsp Oil
1/2 tsp each Mustard seeds, Fenugreek seeds, Turmeric Powder
Pinch of Hing
Few curry leaves
Peel mango and carefully cut in cubes. Make sure you get as close to the seed as you can.
Heat 1/2 tsp oil in a small kadhai, roast urad daal, fenugreek seeds, coriander seeds, red chilies and rice until golden.
Grind coconut, pinch of turmeric powder together.
Add roasted spices to the paste and grind until fine paste.
Heat remaining oil in heavy bottom kadhai*. Add mustard seeds, fenugreek seeds and curry leaves, let them splutter.
Add chopped mango, saute for 3-4 minutes. Add just enough water to cook mango pieces. Cover and let it cook.
In about 3-4 minutes, add jaggery and salt. Cover and cook for 3-4 minutes. Add water if necessary.
Now add masala paste and mix thoroughly. Lower the heat and cook for couple more minutes.
- * Use non reactive kadhai like non stick or stainless steel.
- I have made this with very unripe and sour mango also with semi ripe non-so-sour mango. Both versions are equally tasty.
- I like my version of UdadaMethi bit on the drier side than with gravy. But Ashwini and Shailaja both make it with little bit of gravy.