“Kanda-Kairi-Kachumber” … a simple Gujarati style salad prepared when raw mangoes (ambuli) are in season along with onions … a delicious summer treat close to pachodi to indulge in during meals … Yummilicious …
** A simple no- cook salad that can be prepared in minutes if you have raw mangoes at home and yes, onion is also included which is always available in our kitchen, Isn’t it? When served with dal- chawal it tastes awesome, though you can serve it with roti/ parathas too. The tangy taste of the raw mangoes is balanced with spices that once blended well enhances the taste of the salad making it that much more tastier.
** It is traditionally a kachumber (salad) from Gujju kitchen and I am sure those from north-west parts of India are well aware of it and must have prepared it at some time. If you browse through my blog you will find similar type of salad/ kachumber recipes with minute difference in addition of spices which in konkani we refer to as pachodi and is famous in Mangaluru (my hometown) specially during Ratha Saptami/ Teru,
** It is interesting to note similar dishes are prepared all over the country that surely endorses “unity in diversity”. If food that is almost common can be appreciated to create a sense of shared heritage, then surely people too can set aside their ego and differences to do so. Think about it, food has the power to break barriers across countries and bring all together turning the world into a beautiful place to live in harmony.
** I am sharing a common link to “pachodi” at the bottom of this recipe wherein you will find a few similar recipes with addition of cucumber, onion, pomegranate, curds, etc. which you may try out in leisure too. They are all tasty and often prepared in our kitchen in southern parts of the county for generations. Do try out different dishes and enjoy with your family and friends, sharing is caring and food is all about doing so.
** Here is my simple Gujrathi style “Kanda- Kairi- Kachumber” … my style, I have made minute changes and it tastes awesome …
** Ingredients :
Raw Mango/ Ambuli/ Kairi/ Mavinakayi : 1 large sized
Onion/ Piyavu/ Kanda : 2 medium sized.
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 1 tsp
Roasted Cumin seed/ Jeera Powder : 1 tsp
Asafoetida/ Hing Powder : ½ tsp
Black Salt/ Kala Namak : as required
Jaggery/ Goda/ Gud/ Bella Powder : 1 tblsp
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
** Wash, wipe dry the raw mango/ ambuli and slice off the stem part of it. Now peel the outer skin as thinly as possible. Grate the white edible part with a large sized hole grater, discard the inner seed and keep it in a wide bowl.
** Note : Use raw mango/ ambuli/ mavinakayi/ kairi that is firm and has not started to ripen from within for best of taste and to easily grate. While you can use any raw mangoes, totapuri turns out best as it is not so tangy or sweet.
** Peel the outer skin of onion/ piyavu and slice them lengthwise as thinly as possible. Separte it well with hands to get even single slices. Add this into a wide stainless steel bowl along with the grated raw mango and mix well.
** Add red chilly powder, roasted cumin powder, grated/ powdered jaggery, kala namak and mix well all ingredients together tossing evenly.
** Heat coconut oil in a small tempering pan when hot add hing powder and immediately pour it over the mixed ingredients in the bowl and mix well.
** Note : Addition of hing/ asafoetida and coconut oil is Optional and is my adaption as I always prefer adding them into salads, however, just try it it tastes wonderful. Again, I have added less jaggery as I prefer it that way, you may increase if desired. In fact addition of all spices can be made as per your individual preference.
** Cover and let rest the mixed kachumbar for atleast 30- 40 minutes for the flavors to be released and well blended. Do use your hands to mix everything together applying a little pressure which enables releasing of juices.
** Garnish with handful of finely chopped coriander leaves (kothambari pallo/ dhania) if desired only (Optional), I did not do so as in southern parts for the same type of pachodi we do not and I too preferred not to do so.
** “Kanda- Kairi- Kachumber is done and ready to be served. Tastes best served with dal- chawal during meals or with roti/ chapathi. In my home we polish it off as it is too at mid-morning depending upon the weather, try it, tastes great.
** There are plenty of different types of “Pachodi” shared in my Blog to which I am sharing a common link along with another link to similar type of GSB cuisine style recipe below, do browse through in leisure ….
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Thanks.