Tuesday, November 23, 2010

Kairichi Chatni / Ambyachi Daal (Raw Green Mango Chatni)

Kairichi Chatni
Kairichi Chatni / Ambyachi Daal (Raw green Mango Chatni)

In Australia summer starts in month of November and we already started getting raw mangoes in farmers market. So thought of making some 'Kairichi Chatni'. 'Kairi' is a word in Marathi language used for Raw green Mango.
This is very tempting, mouthwatering delicacy from Maharashtra.
I remember my mother use to take me with her for the 'Chitra Gauriche Haldi kunku' to her friends place were they use to serve us Kairiche Panha  and kairichi Chatni / Ambyachi Daal

Chitra is the first month of a Marathi calendar.
Gauri is a Goddess of worship.
Women and young girls from our neighborhood are invited for the function. 
This function is only for women.

 I use to love that function. So now I learned to make 'Kairichi chatni / Ambyachi Daal' from my mother.

Ingredients :
  • 1/2 cup Chana Dal (Soaked for 4-5 hours or overnight and then drained)
  • 2 Raw Mango peeled, seed removed and grated with grater.
  • 1/2 cup Fresh coconut grated
  • 4-5 Green Chili
  • 1/2 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • pinch of Asafoetida (hing)
  • 4-5 Curry leaves
  • 1 tsp Jaggery / sugar
  • 2 tsp oil
  • Coriander leaves
  • Salt to taste
Procedure :
  1. Rinse chana dal 2 to 3 times in water. Soak it in enough water for 4 hours or overnight.
  2. Mix Chana dal, green chili, Coconut, Jaggery, salt together and blend coarsely.
  3. Now mix raw mango and dal mixture together. Adjust the amount of raw mango according how much sour dal you want.
  4. Heat 2 tsp oil in a pan.
  5. Once oil is hot add mustard seeds, cumin seeds, curry leaves and turmeric powder. Pour this tempering over mixture.
  6. Garnish with coriander leaves
Kairichi chatni

This recipe goes to the mharorajasthanrecipes

Kanda Bhajii

Kanda Bhaji - Onion Fritters

Kanda bhaji a mouth watering snack is mostly enjoyed on a rainy day at home and a cup of pipping hot tea. One who is working on a rainy day they enjoy it at a roadside thela (vendors) with a cutting chai (tea) and with some friends to chat with. In Kolhapur (Maharashtra, India), there are so many vendors selling bhaji near Station, or near Irwin Christian High-school.
Here in Australia there is no such season Monsoon it rains in every season, so we don't need any specific reason to make kanda bhaji's . Following recipe is same as my mother makes it and its from our Kolhapur.

  • 1 cup Besan (use as require)
  • 5 Onions, thinly sliced
  • 1 tsp Red Chilli Powder
  • 2 green chili finely chopped
  • 1/2 tsp Turmeric
  • 1/2 tsp sugar
  • 2 tsp Ova (Ajwain seeds / carom seeds)
  • 10-12 curry leaves (optional)
  • few strings chopped coriander
  • Salt to taste
  • Oil for frying
  • Water
  1. In a mixing bowl add sliced onions, salt and some chopped fresh coriander.
  2. Keep aside for 10 - 15 min, mixture will release water from itself .
  3. Now add rest of the ingredients and mix well. (Don't add water till all the ingredients are mixed well)
  4. Add water only if needed the batter should not be watery little thicker than dosa batter or little thicker than pancake batter.
  5. Note : Add besan only as a binding material for onion's, thats what makes the Bhaji crispier and you can see the nicely browned onions when done.
  6. Now heat oil on medium flame and make bhajis. Use fork to put small parts of batter in oil, else use your hand.
  7. Keep them on medium flame for 2-3 min. Turn them and again fry them for another 2-3 min or till brown.
  8. When done remove on Kitchen paper towel.
  9. Serve hot with a slice of bread and a cup of tea.
  • Information: More than in cooking, Carom seeds are also know for their medicinal use-as a home remedy for stomach ache, indigestion and throat problems. 

This recipe goes to the mharorajasthanrecipes