- Servings: 4
- Preparation time: 10 minutes.
- Frying time: 3-4 minutes.
- Total time: 14 minutes.
Kairi Chi Koshimbir is a traditional Maharashtrian salad prepared with raw mangoes, onion and mild spices.
This is a refreshing summer delicacy, known for its perfect balance of tangy, sweet, and mildly spicy flavours.
The crisp texture of raw mango combined with the aroma of fresh curry leaves and tempered mustard seeds makes this dish light, flavourful, and appetising.
Often served as a side dish during festive meals and family gatherings, Kairi Chi Koshimbir not only enhances the meal but also helps keep the body cool during hot weather.
I came to know about this traditional Maharashtrian recipe through a calendar magazine. After reading about it, I became curious and asked one of my Maharashtrian friends about the authentic method of preparing it.
Today, I finally prepared Kairi Chi Koshimbir at home and served it with hot Dhapate for breakfast.
My family enjoyed this breakfast a lot. The tangy and refreshing taste of Kairi Chi Koshimbir paired beautifully with hot Dhapate.
Everyone appreciated the unique traditional flavour, and it made our morning meal more special and satisfying.
My family enjoyed the breakfast so much that they immediately demanded the same menu for the coming weekend as well. They especially loved the refreshing taste of Kairi Chi Koshimbir with the traditional Dhapate.
It was wonderful to see everyone relishing the homemade Maharashtrian breakfast with so much happiness and excitement.
Ingredients:
- Kairi (Raw Mango): 1no.(200 gm).
- Onion: 1 no.( Medium Size)
- Ginger: 2” piece
- Chilli Powder/ Flakes: 1 teaspoon
- Turmeric Powder: 1/4 teaspoon
- Garam Masala: 1/4 teaspoon
- Curry leaves: 8-10 no.
- Asafoetida: 1 pinch
- Sesame oil: 1 tablespoon
- Mustard seed: ¼ teaspoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon (optional)
Preparation:
- Grate Raw Mango (Kairi), keep aside.
- Slice onion and ginger, keep aside.
Seasoning:
- Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and asafoetida, stir fry on medium flame for few seconds, put off the flame, keep aside.
- In a mixing bowl; put grated kairi, sliced onion and ginger.
- Add salt and all powder masala, mix well.
- Put the prepared seasoning into mango-ginger and onion mix, mix properly, transfer into serving bowl.
- Crunchy ‘Kairi chi Koshimbir (Raw Mango Salad) is ready, the taste of this salad is awesome.
- Go ahead, enjoy the salad.
Kairi chi Koshimbir (Raw Mango Salad) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.