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Kairichi Amti

  • Duration: 25 minutes
  • Serves: 4 people
  • Spice Level: Low

Authenticity Slice

After adding the ground coconut, make sure the Amti it does not fully boil as it can split and become grainy.

Trivia Tadka

Mangoes are an integral and important part of festivals like Maharashtrian Gudi Padva, Telugu Ugadi and Tamil New Year.


  • Raw mango (kairi), chopped into large cubes (1, medium sized)
  • Coconut (nariyal), grated (1/2 cup)
  • Jaggery (gur), grated (2 tbsp)
  • Water (2 cups)
  • Mustard seeds (sarson) (1/2 tsp)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • MTR Haldi Turmeric Powder (1/4 tsp)
  • Rice flour (chawal ka atta) (2 tsp)

For Tadka

  • Oil (2 tsp)
  • Mustard seeds (sarson) (1/2 tsp)
  • Fenugreek seeds (methi) (1/4 tsp)
  • Asafoetida (hing) (1/4 tsp)


  • Marinate the mangoes pieces with MTR Lal Mirch/Red Chilli Powder, MTR Haldi/Turmeric Powder, salt and jaggery; set aside for 15 minutes.
  • Grind coconut, mustard seeds and rice flour with a little water until a smooth paste and set aside.
  • Heat oil in a kadhai, add mustard seeds, asafoetida and fenugreek seeds. Allow the mustard seeds to sputter and the fenugreek seeds to turn red.
  • Add the marinated mangoes and sauté for 5 minutes.
  • Then add water and allow it to cook until the mango softens.
  • Add the ground coconut mixture and let it come to a soft boil, then turn off the flame.
  • Serve with rice or rotis.

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