A Collection of Recipes Using Kairi, Mammidikaya or Raw Mango

With summer in full swing (well, it seems to be bestowing Mumbai with some extra sunshine and heat this year), mangoes of all shapes and sizes are everywhere. In my home, raw and ripe mangoes (Kairi in Marathi and Mammidikaya in Telugu) rule the roost through the summer.

Here is a collection of recipes that celebrates Raw Mangoes, Kairi or Mammidikaya.

• Drink
  • Kairi Panha is a sweet and sour drink that can quench thirst like nothing else.
• Dals and Stews
  • Mammidikaya Pappu or Andhra Style Mango Dal is my personal favourite.
  • Konkani Style Ambe Daali makes a wonderful change with its tempering of roasted coconut.
  • Beyisida Maavinakai Gojju is a yogurt stew is an Udupi specialty.
  • Amblechi Uddamethi is a spicy, sweet, tangy and slightly bitter raw mango stew from Goa.
  • Magai Pappu is a tangy dal that uses a raw mango pickle called Magai for flavouring.
• Rice
  • Mammidikaya Pulihora or tempered rice with raw mango is yet another Andhra specialty.
• Chutneys  or Pachadi
  • Kobbari Mammidikaya Pachadi combines the sweetness of coconut with the sour taste of raw mango.
  • Kobbari Nuvvulu Pachadi combines the nutty flavour of til or sesame with the spiciness of green chillies and sourness of mangoes.
  • Magai Perugu Pachadi is a tangy chutney made with a raw mango pickle called Magai.
  • Teepi Magai Pachadi is a sweet and spicy chutney made with a raw mango pickle called Magai.
• Jams
  • Murabba or Keri no Murabbo is a sweet and sour raw Mango jam.
  • Chunda or Keri no Chundo is a sweet, sour and spicy raw Mango jam
• Pickles and Chutneys
  • Avakai is the pickle that Andhra is probably most famous for.
  • Magai is a pickle made with sun-dried mango pieces.
  • Mammidikaya Mukkalu is quick and temporary mango pickle.
  • Keri no Chundo or Chunda is a sweet and spicy Indian-style raw mango jam from Gujarat
  • Keri no Murabbo or Murabba is a sweet Indian-style raw mango jam popular in Maharashtra and Gujarat