Kairi Ki Launji (Raw Mango Relish)

Kairi Ki Launji (Raw Mango Relish)

Kairi ki launji is a raw mango relish which I have relished all my childhood. It is a summer special when raw mangoes are in season. Like any other raw mango dish from Rajasthan, this too is made to shield your body from the intense heat in the desert.

You can use slightly sweeter raw mangoes if you want to use less sugar. Or you can replace sugar with jaggery if you want a healthier version.

This sweet and sour side dish adds magic to any meal. It is quick to cook, requires very few ingredients and you can even store it for 2-3 weeks in refrigerator. You just need to warm it up when you want to eat. This is my family recipe of the Rajasthani favourite kairi ki launji.

Kairi Ki Launji (Raw Mango Relish)

Ingredients

  • 1 medium raw mango peeled and cubed
  • 2 tsp oil
  • ¼ tsp cumin seeds
  • Half of ¼ tsp mustard seeds
  • ¼ tsp nigella seeds (kalonji)
  • ¼ tsp fennel seeds (saunf)
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 ½ tsp sugar
  • ½ cup water
  • Salt to taste

Recipe

Heat oil in a thick bottomed pan or kadhai. Add cumin seeds and mustard seeds. Once the seeds pop, add nigella seeds and fennel seeds. Sauté for few seconds.

Add raw mango, red chilli powder, coriander powder, and turmeric powder and saute for 1-2 minutes.

Add water and sugar and cook covered stirring occasionally for 7-8 minutes or till the mangoes are cooked and pulpy. Remove and cool and serve with paratha or roti.

Aam Panna

Aam Panna

While most people are busy gorging on variety of Mangoes during the summer season, my favorite way of having mango is the Aam panna made with raw mangoes. Raw mango has the quality to cool your body. Summer in Hyderabad can be pretty bad. With temperatures soaring to even 43 degrees, this was a regular drink at home. Every day when we came back from school our mom used to have this drink ready for us.

Since Singapore has a hot and humid weather all the year round, Aam panna can be made and enjoyed anytime of the year. I love this drink so much that I don’t mind travelling all the way to Mustafa center to buy the mangoes. 

You can roast the mangoes if you like but I like it the way my mom makes it. It is quick and easy and saves me time. I like to prepare this drink in quantity so that I can just chill it and enjoy the whole weekend.

Aam Panna

Ingredients

Makes 6 glasses

  • 2 raw mangoes
  • 4 tbsp sugar
  • ½ tsp salt
  • 1 tsp rock salt (kala namak)
  • 2 tsp cumin (jeera) powder
  • 500 ml water

Recipe

Pressure cook the mangoes with some water (approximately 300ml) for 5-6 whistles. Extract the mango pulp and throw away the outer skin and seeds.

Add sugar, salt, rock salt and blend. Add water and cumin powder. Adjust sugar, salt as per taste. Serve chilled.

You can adjust the sugar and water depending on how sour the mangoes are.