Last few days have been torturous for me, I had severe sinusitis and to add to it, I was facing dry eyes problem too. Normal vision was getting affected plus there was an unbearable eye pain and head ache. Light was a no no..so with great difficulty I had posted both the event round ups as I could not bear the glare of the laptop screen too…
The problem still persists and it will take some time to get rectified so thought of posting a quick recipe which is just apt for this mango season and will not make me sit in front of the screen for a long time. I know it’s kind of painful to sit in front of the screen but sitting idle is not my cup of tea.. so decided to type for short durations in a day and whenever the post will get completed, will post it. No deadlines to follow currently..
A few days back, I had posted on my face book fan page that I’m into a raw mango mania..I’ve been trying to make the best use of it to fulfill all my fancies and marvels of this fruit! I love the sourness of the raw mango and love to use it in creating new recipes and traditional ones but traditional ones do dominate in my kitchen. I made the Maavinkayi Chutney, the Chitranna in bulk to suffice me for a long duration. These two come very handy in case of quick fixes, just cook rice and use them.. plus I also made a water based pickle using the baby raw mangoes which hopefully I will post soon, as I’ve still have not clicked the pictures and the pickle is disappearing fast..but one recipe which is very close to my heart passed on to me by my mother and Mavshi, which they had learnt from their mother (my Granny) and frequents our kitchens through the summer is the Kanda Kairi Kochkayi! Kanda means onion, kairi means raw mango, so it’s an instant pickle using the two ingredients which stays for a few days when refrigerated but normally that does not happen as it finishes fast.
It’s a hassle free recipe which is ready in few minutes but simply great to taste. Even if there’s no curry, I would eat my roti/chapati with this and be happy. It is neither a side dish nor a salad, it falls in a category in between them..
Difficulty Level: Easy
1raw mango, finely chopped (medium sized)
onion, finely chopped (small one)
1-1/2tsp mustard seeds
1/2tsp asafetida powdered/ heeng (good quality)
1/2 - 3/4tsp turmeric powder
2 - 3tsp red chili powder
salt to taste
1/2tsp fenugreek seeds, fried and crushed (optional)
1tbsp jaggery (optional)
Mix the raw mango and onion.
Heat oil and splutter the mustard seeds. Remove from flame and cool slightly and then add asafetida, turmeric, red chili powder and crushed fenugreek.
Pour the tempering on the mango-onion mix.
Add salt to taste, jaggery and mix thoroughly.
Tips:Salt is added more because of the sourness of raw mango, adjust based on the sourness.
Adding good quality asafetida takes the preparation to a new level, so please keep that in mind.
Red chili powder should be added after the tempering cools a bit else it gets burnt.
Jaggery is optional but gives a slight sweet tangy taste to the preparation.
Oil should nicely coat the pickle and this prevents it from getting spoilt.
The original recipe doesn’t ask for fenugreek, that’s my addition to the recipe.