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Kairi Ka Jaljeera
- Duration: 10 minutes
- Serves: 2–4 people
Choose only sturdy raw mangoes for this recipe as they are naturally sour. If the mangoes are ripe, the dish loses its typical tangy taste.
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This refreshing drink is served in Rajasthan as an appetiser just before lunch. Prepared from raw mangoes, it is somewhat similar to the spicy tamarind water served with golgappas.
- Raw mangoes, chopped (1 cup)
- Coriander leaves (hara dhania), chopped ( 1/2 cup)
- Mint leaves (pudina), chopped (1/2 cup)
- Green chillies, chopped (1 tsp)
- Cumin seeds (jeera), roasted (1 tsp)
- Black salt (1/2 tsp)
- Sugar (1 tbsp)
- Salt (to taste )
- In a bowl, add all ingredients. Mix well with 1/4th cup of water.
- Transfer to a mixer and blend till smooth.
- Transfer the mixture to a deep utensil. Add 2–3 cups of water and mix well.
- Refrigerate for at least 1 hour and serve chilled.
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