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Kairi Curry

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  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes
  • Serves: 4

This Rajasthani speciality is an amazing mix of flavours. The tangy and sweet raw mango curry goes perfectly with the traditional Khoba roti. Put together, they are too good to resist.

So, without any further ado, let's get started.


Kairi Curry

  • 450 gm raw mangoes (kairi) - cut into wedges with skin
  • 2-3 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp onion seeds
  • 2 bay leaves
  • 1/4 tsp asafoetida (hing)
  • 2 tbsp gram flour (besan)
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1 tbsp grated jaggery
  • Fresh coriander sprigs for garnishing

Khoba Roti

  • 3-4 cups coarse whole wheat flour
  • Salt to taste
  • 1/3 cup ghee or as required


  • Heat mustard oil in a non-stick pan till it smokes.
  • Add cumin seeds, fennel seeds and onion seeds. Let the seeds crackle.
  • Add broken bay leaves.
  • Then add asafoetida, gram flour, turmeric powder, red chilli powder and coriander powder. Mix everything well.
  • Add raw mangoes and fold it in with all the other masala.
  • Then add little water, stir well and cook for 2-3 minutes.
  • Add salt, give the whole thing a nice stir and cover it. Let it simmer for 10 minutes.
  • Add the jaggery and mix well. Cook till it melts completely.
  • The curry is ready! Garnish with chopped coriander leaves and serve hot with khoba roti.