Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry)
Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry)

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, kairi udid methi (nkgsb style sweet and sour raw mango curry). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry) is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry) is something that I’ve loved my entire life. They’re fine and they look fantastic.

Authethic way of preparing all time favourate Goan vegetarian curry of raw mango is presented here. This is the way its prepared in a common household in. Bored of the usual Dal Chawal?

To get started with this recipe, we must first prepare a few ingredients. You can have kairi udid methi (nkgsb style sweet and sour raw mango curry) using 21 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry):
  1. Prepare 3-4 Raw Mango Wedges (3″ each approx)
  2. Get 3/4 cup Fresh Grated Coconut
  3. Prepare 1/4 tsp Turmeric Powder
  4. Take 1/2 tsp Kashmiri Red Chilli Powder
  5. Get 3 tbsp Jaggery, To be adjusted
  6. Get 2 cups Water
  7. Get To Taste Salt
  8. Take To Be Roasted :
  9. Get 4 Dry Red Bedgi Chillies…. Deseeded
  10. Make ready 1 tbsp Coriander Seeds
  11. Get 1 tsp Urad Dal (Skinless split black gram)
  12. Take 1/4 tsp Fenugreek Seeds (Methi Seeds)
  13. Get 1/2 tsp Black Peppercorns
  14. Take 1 tsp Raw Rice Grains
  15. Take 1 tiny Crystal Strong Asafoetida (e.g. Irani Hing)
  16. Prepare as needed Oil
  17. Get For The Tempering :
  18. Take 1 1/2 tbs Oil
  19. Get 3/4 tsp Mustard Seeds
  20. Take 1/4 tsp Asafoetida
  21. Get 1 sprig Curry Leaves

Served with steamed rice, they taste absolute finger licking. Serve Udid Methi along with Punjabi Style Tinda Sabji, Palak Raita. Sweet, Sour and power packed blast of flavors is what rightly describes Kache Aam ki Sabji or Raw There are many names for raw mangoes, Kairi, Kaccha Aam, Ambi are the popular ones in North Once the oil heats add mustard seeds and let it pop. Immediately add asafetida, methi masala and.

Steps to make Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry):
  1. To make Kairi Udid Methi, heat a small kadhai and add oil to it for roasting the whole spices.
  2. Add a few drops of oil and roast separately on low heat, the bedgi chillies, coriander seeds, udid daal, fenugreek seeds, black peppercorns, raw rice grains and the asafoetida crystal till there is a slight change in colour. Set aside to cool.
  3. Grind these spices along with the grated coconut and kashmiri red chilli powder to a smooth paste, using water as required.
  4. Transfer this ground paste to a pan and add the turmeric powder, jaggery, 2 cups water and salt to taste.
  5. Mix well and bring to a boil.
  6. In the meantime, rinse the raw mango and peel it. Cut into 3″ long wedges.
  7. At this stage, aadd the raw mango wedges to the curry and give it a good stir.
  8. Reduce the heat and simmer the curry for about five minutes. Switch off the heat and set aside.
  9. Heat a kadhai and add oil to it for tempering. When it heats up, add the mustard seeds.
  10. As they splutter, add the asafoetida and the curry leaves.
  11. Switch off the flame and pour this tempering over the prepared curry.
  12. Cover and set aside for a while for the flavour of the raw mango to seep into the curry.
  13. Serve this delicious Kairi Udid Methi with some steamed rice and a vegetable of choice!

Sweet Sour Mango Curry or Maangai Pachadi is a delight for taste buds. Cooked raw mangoes with jaggery and red chili-mustard seasoning makes it awesome. Amlechi Uddamethi or Goan Raw Mango Curry is a pure veg no onion no garlic curry made in coconut milk and spices. Gujarati mango pickle recipe - spiced, sour mango pickle made with split fenugreek seeds and mustard seeds. this pickle Does not You can serve aam ka chunda as a side condiment with a Gujarati or North Indian meal or you can also have it with chapatis, methi thepla, poori, dhebra or rotis. ur recipes and presentation is awesome. I am from Kerala, And mango Pullissery that we make has Methi seeds instead of Cumin seeds, and the green chillies is replaced by red chillies.

So that is going to wrap this up with this special food kairi udid methi (nkgsb style sweet and sour raw mango curry) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!