Kairi Ki Launji | How to make Kairi Ki Launji

0 reviews
Rate It!
ByAnjali Valecha
Created on 15th May 2017
  • Kairi Ki Launji, How to make Kairi Ki Launji
Kairi Ki Launjiby Anjali Valecha
  • Kairi Ki Launji | How to make Kairi Ki Launji (0 likes)

  • 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 is a delicious dish which is liked by the people of every age group. Kairi Ki Launji by Anjali Valecha is a step by step process by which you can learn how to make Kairi Ki Launji at your home. It is an easy recipe which is best to understand for the beginners. Kairi Ki Launji is a dish which comes from Gujarat cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 10 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kairi Ki Launji takes 5 minute for the preparation and 10 minute for cooking. The aroma of this Kairi Ki Launji make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kairi Ki Launji will be the best option for you. The flavor of Kairi Ki Launji is unforgettable and you will enjoy each and every bite of this. Try this Kairi Ki Launji at your weekends and impress your family and friends.

  • 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.

Reviews for Kairi Ki Launji (0)