By Akshara
April 22, 2026
As the mercury rises, appetite often drops, which is why Kairichi Ambat Pitla is a seasonal legend. This tangy, golden gram flour curry uses raw mango (Kairi) to provide a zesty punch that is far more refreshing than standard tamarind. It’s a gut-friendly, comforting soul-food that provides a cooling effect, making it the definitive Maharashtrian summer lunch.I
1/2 cup Besan (gram flour) 1/2 cup raw mango, peeled and grated 2 cups water 1 tsp mustard seeds and a pinch of hing (asafoetida) 2-3 green chilies, slit 1/2 tsp turmeric powder Fresh coriander for garnish
Whisk the besan with water into a thin, lump-free slurry.
Heat oil in a pan; add mustard seeds, hing, and green chilies. Once they sizzle, add the grated raw mango and sauté until soft.
Stir in the turmeric, then slowly pour in the besan slurry while stirring continuously to ensure a smooth texture.
Cook on a low flame for 5–7 minutes until the mixture thickens into a glossy, tangy gravy. Serve hot with steamed rice or bhakri.