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

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We hope you got insight from reading it, now let’s go back to kairi udid methi (nkgsb style sweet and sour raw mango curry) recipe. To make kairi udid methi (nkgsb style sweet and sour raw mango curry) you only need 21 ingredients and 13 steps. Here is how you do it.

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

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