Kairi Pachadi is a sweet and sour dish from the NKGSB cuisine of Karwar. It is a quick and easy dish to prepare and goes very well with rice and curries. The NKGSB cuisine of Karwar uses a lot of fresh coconut and jaggery in the daily cooking. The dishes vary, but the base i.e. coconut is the same.
Raw mango and jaggery form a terrific combination in regards to taste as well as nutrition. Raw mango is high in Vit C and jaggery provides with iron. But, it is the Vit C which helps our body to absorb the iron into our system. That’s the reason maybe, that our traditional foods always had something rich in Vit C in our foods, like tamarind, kokum, curds, solaa, etc. This, this pachadi surely scores high on the health quotient!
For some more delicious and unique side dishes, do take a look at the following dishes too….
- Fresh Turmeric Ginger Pickle In Lemon Juice
- Mirchi Cha Thecha
- Vadhwani Marcha Nu Athaanu
- Sukki Lasni Chutney
Here’s the recipe for Kairi Pachadi….
Prep Time : 15 min
Serves : 7-8
- 1 1/2 cup Grated Raw Mango (Kairi Cha Kees)
- 1/2 cup Fresh Grated Coconut
- 5-6 tbs Jaggery
- 1 1/2 tsp Karwari Saraswat Saambar Masala
- 1/2 tsp Red Chilli Powder
- Salt To Taste
- To make Kairi Pachadi, first rinse well the raw mango and peel it.
- Grate it and rub in about 1/2 tsp salt. Mix well and set aside for about 5 minutes.
- Squeeze the grated raw mango tightly to discard any water it might have released.
- Transfer to a mixing bowl. Add to it, the Saraswat Saambar Masala, red chilli powder, jaggery and salt to taste.
- Mash the jaggery with your fingers and mix well into the whole mixture.
- Add the grated fresh coconut and mix again. Check seasoning and adjust if required.
- Serve this delicious Kairi Pachadi as a side with some steamed rice and Daali Toay alongwith Garlic Mushroom Stir Fry by the side!
The quantity of jaggery should be adjusted as per the sourness of the raw mango used.