Kairi ka achar by tahira mateen biography in tamil

Learn how to make instant kacchi kairi ka achar. To make instant mango pickle , combine the mango strips and salt and mix well.

Coming together to express their shock and horror at the pre-mature release of 11 men convicted of gang-rape and mass murder.

Leave aside for 1 hour. Drain out and discard the mango water. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well. Serve immediately or store refrigerated for upto 4 days.

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Make strips of raw mangoes, pep it up with spice powders to give a whole new dimension to the kacchi kairi. We have used mustard oil for this recipe to give it an authentic aroma and flavour, but you can substitute it with any other refined oil as per your choice to make aam ka achar. The interplay of wisely chosen spices like cumin seeds and fennels seeds is what makes this instant raw mango pickle different.

Serve it as an accompaniment to chapati, sabzi, dal and rice and watch your family savour it with satisfaction. It is sure to tempt them to come back for another serving! Tips for instant mango pickle. To make raw mango strips, raw mangoes are first sliced into big pieces and then the vertical strips are made uniformly. Alternatively grate the mangoes thickly.

Remember to use roasted fennel seeds and cumin seeds. Roasting them might take less than a minute and ensure to roast them on a tava on a slow flame, to avoid them from burning. Enjoy instant mango pickle aam ka achar instant raw mango pickle instant kacchi kairi ka achar with step by step photos.