Wednesday, 27 March 2013

KAIRI CHE SAAR




KAIRI CHE SAAR

INGREDIENTS

Raw mango / kairi pulp (boiled & strained)
½ cup
Fresh coconut (scraped)
6 tbsp
Jaggery
½ - ¾ cup
Water
As req.
Salt
T.T.
FOR TADKA

Ghee
1 tsp
Jeera
½ tsp
Gr. Chillies
1 no
Asafetida / heeng
¼ tsp


METHOD:
1.       Put ½ cup hot water in the scraped coconut. Keep for some time and squeeze out the coconut milk. Repeat the process again and strain again.

2.       Mix together the raw mango pulp, jaggery and coconut milk. You can adjust the quantity of the jaggery as per the sour taste of the mango.

3.        Bring to a boil and then simmer. Keep on mixing with a ladle in between or the coconut milk might separate.

4.       Heat ghee, add jeera, heeng and the gr. Chillies and give this tadka to the kairi saar.

5.       Serve with boiled rice or drink as an appetizer.

TIP: In case you dont have time to remove the coconut milk use coconut powder or tinned coconut milk instead.