Kairy pachadi


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Instead of grated mangoes ,use raw mango pulp for chutney effect.

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Kairy pachadi recipe - How to make Kairy pachadi


Cooking Time:    Total Time:    


2 large - Raw mangoes , preferably sour - 1/4tsp turmeric powder,
a pinch of asafetida,
4 tsp jaggery,
salt to taste
To Grind-coconut 1/4cup,
green chillies 3 ( or according to taste),
ustard seed 1/4 tsp
tempering : 1tspcoconut oil,
1 tsp mustard seeds ( rai / sarson)
1tbsp roasted peanuts,
1/4tsp fenugreek seeds,
few curry leaves (kadi patta)
pinch of asafetida,
2whole red chilies

  1. Peel and grate kairies thinly . grind the coconut, mustard and chilies to a fine paste and add to the grated mangoes. add jaggery, turmeric powder and salt to taste. let it cook on low heat for 8 minutes. remove from heat. in a kadai heat some coconut oil, add asafoetida,the mustardseeds,roasted peanuts, red chilies ,curry leaves and fenugreek se

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This recipe was contributed by Suman_001 on 10 Oct 2005

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