Kairi Ki Launji | How to make Kairi Ki Launji

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By Anjali Valecha
Created on 15th May 2017
  • Kairi Ki Launji, How to make Kairi Ki Launji
Kairi Ki Launjiby Anjali Valecha
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  • 0 reviews
    Rate It!
  • By Anjali Valecha
    Created on 15th May 2017

About Kairi Ki Launji

One of my favourite sweet and sour pickle from childhood. This is my mom's recipe,

Kairi Ki Launji, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kairi Ki Launji is just mouth-watering. This amazing recipe is provided by Anjali Valecha. Be it kids or adults, no one can resist this delicious dish. How to make Kairi Ki Launji is a question which arises in people's mind quite often. So, this simple step by step Kairi Ki Launji recipe by Anjali Valecha. Kairi Ki Launji can even be tried by beginners. A few secret ingredients in Kairi Ki Launji just makes it the way it is served in restaurants. Kairi Ki Launji can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kairi Ki Launji.

  • Prep Time5mins
  • Cook Time10mins
  • Serves10People
Kairi Ki Launji

Ingredients to make Kairi Ki Launji

  • 3 - Medium raw mangoes
  • 1/3 Cup - Jaggery
  • 1 tbsp - Oil
  • 1/2 tsp - Nigella seeds or kalonji
  • 1/2 tsp - Zeera
  • 1/4 tsp - Turmeric powder
  • 1 /2 tsp - Red chilli powder
  • 1/4 tsp - Salt
  • A pinch Asafoetida
  • 1 Cup - Water

How to make Kairi Ki Launji

  1. Peel the raw mangoes, cut in 1 inch pieces and keep aside. Cut or grate the jaggery and keep aside.
  2. In a pan, put in the oil. Add kalonji and jeera. As jeera splutters put asafoetida and add the cut mangoes. Saute for a minute and then add water and salt.
  3. Cook and cover for 3-4 mins on low flame till the mangoes turn little soft.
  4. Add in the jaggery, turmeric and red chilli powder. Mix well.
  5. Cook and cover for another 3-4 mins on low flame till the jaggery dissolves and the gravy thickens.
  6. Store in a container after it cools down and relish with your favourite paranthas.
My Tip: Sugar can be added instead of jaggery, adjust sweetness according to taste. It stays fresh for a week when refrigerated.

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