In Maharashtra, there are many types of Pithla. Pithla is made with love in everyone’s home. Eating it with Jowar, Bajra, Nachni, and Rice bhakri makes the Pithla even more delicious. Kairiche Pithla (Raw Mango Pithla) is very easy to make and gets ready with few ingredients. You will also like this Pithla, definitely try making it. How to prepare it in a simple way is written below.
Ingredients:
- Oil
- 5 tbsp Besan (Gram Flour)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- A Pinch Hing (Asafetida)
- 1 medium-sized Onion chopped
- 1/4 tsp Turmeric Powder
- 1 tbsp (Green Chilli, Garlic Cloves) Paste
- 3 tbsp Raw Mango Grated
- Water
- Salt to taste
- Coriander Leaves
- Roasted and crushed peanuts (Optional)
Also Read – Spicy Brinjal | Masaledar Vangi | Brinjal Recipe
Instructions:
- Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, and hing.
- Add chopped onion and saute until golden brown.
- Add turmeric powder, green chilli-garlic paste, and ginger (if using). Saute for a couple of minutes.
- Add grated raw mango and saute well.
- Add water and mix well. Adjust the quantity of water according to the desired consistency.
- Add salt to taste and coriander. Optional (You can also add crushed roasted peanuts at this stage.) Bring it to a boil.
- In a separate bowl, mix besan with water to form a smooth paste without lumps.
- Slowly add the besan mixture to the boiling water, stirring continuously to avoid lumps.
- Cook for 2-3 minutes, stirring constantly until the pithla thickens. Adjust consistency by adding more water if needed.
- Reduce the heat and simmer until the pithla is cooked through.
- Garnish with coriander leaves. Serve hot with bhakri or roti.
Maharashtrian Kairi che Pithla
Do try making Kairiche Pithla (Raw Mango Pithla), which is prepared quickly with minimal ingredients. Everyone at home will love eating it.
Ingredients
- Oil
- 5 tbsp Besan (Gram Flour)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- A Pinch Hing (Asafetida)
- 1 medium-sized Onion chopped
- 1/4 tsp Turmeric Powder
- 1 tbsp Green Chilli, Garlic Cloves Paste
- 3 tbsp Raw Mango Grated
- Water
- Salt to taste
- Coriander Leaves
- Roasted and crushed peanuts (Optional)
Instructions
- Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, and hing.
- Add chopped onion and saute until golden brown.
- Add turmeric powder, green chilli-garlic paste, and ginger (if using). Saute for a couple of minutes.
- Add grated raw mango and saute well.
- Add water and mix well. Adjust the quantity of water according to the desired consistency.
- Add salt to taste and coriander. Optional (You can also add crushed roasted peanuts at this stage.) Bring it to a boil.
- In a separate bowl, mix besan with water to form a smooth paste without lumps.
- Slowly add the besan mixture to the boiling water, stirring continuously to avoid lumps.
- Cook for 2-3 minutes, stirring constantly until the pithla thickens. Adjust consistency by adding more water if needed.
- Reduce the heat and simmer until the pithla is cooked through.
- Garnish with coriander leaves. Serve hot with bhakri or roti.
