Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish | How to make Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish

By Tikuli Dogra  |  15th Jul 2016  |  
5.0 from 1 review Rate It!
  • Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish, How to make Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish
Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relishby Tikuli Dogra
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

22

1





About Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish Recipe

Each Maharashriyan family has their version of takku. This tangy sweet relish is not cooked like South Indian thakkus / thokkus and the use of finely chopped onions gives it a unique sweetness which is different from the sweetness that jaggery gives to the dish. A must have for our family during the summer months when mangoes are in abundance. This is my mother's recipe.

Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish is an authentic dish which is perfect to serve on all occasions. The Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish is delicious and has an amazing aroma. Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish by Tikuli Dogra will help you to prepare the perfect Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish in your kitchen at home. Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish needs 15 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish. This makes it easy to learn how to make the delicious Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish. In case you have any questions on how to make the Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Tikuli Dogra. Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish

Ingredients to make Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish

  • Medium Size Raw mango – 2 grated
  • Onion – 2 medium size
  • Small mustard seeds brown (rai) – 1 teaspoon
  • Large mustard seeds black (sarso) – 1 teaspoon
  • Fenugreek Seeds – 2 teaspoon
  • Red chili powder – 1 teaspoon
  • Salt- to taste
  • Asafetida – 1/4 teaspoon
  • Jaggery – as per taste and sourness of mangoes
  • Oil – 2 tablespoon

How to make Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish

  1. Wash, peel and grate raw mangoes. Keep aside. I like those which are beginning to ripe a little from inside along with completely raw ones. Gives takku a lovely flavor.
  2. Chop the onion very fine. I don’t like grated version. Chopping fine gives takku a nice crunch.
  3. Warm a seasoning pan and dry roast the brown mustard seeds and one teaspoon of fenugreek seeds separately till fragrant. Don’t let them burn.
  4. Remove and grind them into a fine ( but not very smooth) powder. I powder them on silbatta (grinding stone).
  5. Now add this powder mix along with red chili powder, salt, onion and jaggery in grated raw mangoes and gently mix well with your fingers by tossing the mixture slowly. .
  6. Let it sit for half and hour then taste and adjust sweetness, salt and spices. By now jaggery will melt and get well incorporated with the juices released from mango and onions.
  7. Heat oil in the same seasoning pan and remove from heat once warm enough. Add asafoetida, black mustard seeds (sarso) to it.
  8. When they crackle, add the remaining fenugreek seeds and let them brown a little.
  9. When the oil cools down, pour it over the takku and mix.
  10. Now the takku is ready to eat. Serve with chapati, curd rice, mathari or chapati nachos or use it for layering rolls etc. The tangy sweet taste will always tickle your taste buds.
  11. This keeps good for a week to ten days in the fridge.

My Tip:

There isn’t much oil in this recipe and unlike other thokku it is not cooked. You will relish the raw flavors of mango and onion in this relish. I don't use the achari aam ramkela which has a thicker skin. Try to use the raw mangoes of smaller variety with tender skin.

Reviews for Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish (1)

Sujata Limbua year ago

Yum!
Reply