Kairi ki Sabzi
A delightful North Indian curry that perfectly balances the tartness of raw mangoes with the sweetness of jaggery. This seasonal summer dish is both tangy and savory, making it a perfect accompaniment for hot rotis or parathas.
For 4 servings
Prepare the Mangoes
- Wash the raw mangoes thoroughly under running water.
- Peel the skin using a vegetable peeler and chop the flesh into 1-inch cubes, making sure to discard the hard inner stone.
Temper the Spices (Tadka)
- Heat oil in a medium-sized pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds, cumin seeds, and fennel seeds. Allow them to crackle and become fragrant, which should take about 30-45 seconds.
- Add the hing and sauté for another 10 seconds.
Sauté Aromatics and Spices
- Add the finely chopped onion to the pan and cook until it becomes soft and translucent, stirring occasionally (about 3-4 minutes).
- Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30-40 seconds until the raw smell of the spices disappears. Be careful not to burn them.
Cook the Mango Curry
- Add the chopped raw mango pieces and salt to the pan. Mix gently to coat the mangoes evenly with the spice mixture.
- Pour in 1.5 cups of water and stir well.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook for 10-12 minutes, or until the mango pieces are tender but still retain their shape.
Balance Flavors and Serve
- Uncover the pan and add the grated jaggery. Stir gently until the jaggery dissolves completely into the gravy.
- Let the curry simmer without a lid for another 2-3 minutes, allowing the gravy to thicken slightly and the sweet and tangy flavors to meld.
- Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with roti, paratha, or as a side with a dal-rice meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Select firm, green, and distinctly tart raw mangoes for the best texture and authentic flavor.
- 2The sweetness level is key. Adjust the amount of jaggery based on the sourness of your mangoes. Taste and add more if needed.
- 3Avoid overcooking the mangoes. They should be tender enough to be cut with a spoon but not mushy or dissolved into the gravy.
- 4This dish develops more flavor over time. It tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
No Onion Version
For a more traditional Rajasthani or Jain-style preparation, you can skip the onion entirely. The flavor will be more focused on the mango and spices.
Add ProteinAdd Protein
To make it a more substantial curry, add 1 cup of boiled black chickpeas (kala chana) along with the mangoes.
Creamy GravyCreamy Gravy
For a richer, creamier texture, you can add 1/4 cup of coconut milk at the end along with the jaggery. Simmer gently without boiling.
Why this is on our healthy list.
Boosts Immunity
Raw mangoes are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
Aids Digestion
The combination of spices like fennel seeds, cumin seeds, and hing (asafoetida) is known in traditional medicine to improve digestion, reduce bloating, and alleviate gas.
Natural Summer Coolant
Raw mango is believed to have cooling properties that help protect against the intense heat of summer and prevent dehydration by replenishing sodium and iron.
Frequently asked questions
A single serving of Kairi ki Sabzi (approximately 1 cup or 260g) contains around 200-220 calories, depending on the amount of oil and jaggery used.
