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
INGREDIENTS :
- 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
METHOD :
- 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!
Note :
The quantity of jaggery should be adjusted as per the sourness of the raw mango used.
Yummilicious!
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Thank you 😊
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Love this pachadi!
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Same here, Thank you 😊
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Nice recipe Pooja.. this looks delicious..coconut must have added a nutty flavour to the tangy mango pachdi.
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Yes, u r right and you can always add a little more as per preference!
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