Getting ready Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry) safely

It is essential to organize food safely to help cease harmful bacteria from spreading and growing. You can take some steps to assist defend your self and your loved ones from the spread of dangerous bacteria.
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Wash your hands

Your palms can simply unfold micro organism around the kitchen and onto meals. It is essential to all the time wash your arms thoroughly with cleaning soap and warm water:

before beginning to prepare food
after touching uncooked food resembling meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your arms totally as properly, because moist hands spread bacteria extra easily.
Keep worktops clean

Before you begin preparing food, it’s vital worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or vegetables you may need to wash them completely.

It is best to change dish cloths and tea towels repeatedly to avoid any bacteria growing on the fabric.


Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry)
Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry)

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We hope you got benefit from reading it, now let’s go back to kairi udid methi (nkgsb style sweet and sour raw mango curry) recipe. To cook kairi udid methi (nkgsb style sweet and sour raw mango curry) you only need 21 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry):
  1. You need Raw Mango Wedges (3″ each approx)
  2. Prepare Fresh Grated Coconut
  3. Prepare Turmeric Powder
  4. Provide Kashmiri Red Chilli Powder
  5. Provide Jaggery, To be adjusted
  6. Get Water
  7. You need Salt
  8. Provide To Be Roasted :
  9. You need Dry Red Bedgi Chillies…. Deseeded
  10. Take Coriander Seeds
  11. Provide Urad Dal (Skinless split black gram)
  12. Use Fenugreek Seeds (Methi Seeds)
  13. Prepare Black Peppercorns
  14. Use Raw Rice Grains
  15. Provide tiny Crystal Strong Asafoetida (e.g. Irani Hing)
  16. You need Oil
  17. Use For The Tempering :
  18. Take Oil
  19. Get Mustard Seeds
  20. Provide Asafoetida
  21. You need Curry Leaves
Steps to make Kairi Udid Methi (NKGSB Style Sweet And Sour Raw Mango Curry):
  1. To make Kairi Udid Methi, heat a small kadhai and add oil to it for roasting the whole spices.
  2. Add a few drops of oil and roast separately on low heat, the bedgi chillies, coriander seeds, udid daal, fenugreek seeds, black peppercorns, raw rice grains and the asafoetida crystal till there is a slight change in colour. Set aside to cool.
  3. Grind these spices along with the grated coconut and kashmiri red chilli powder to a smooth paste, using water as required.
  4. Transfer this ground paste to a pan and add the turmeric powder, jaggery, 2 cups water and salt to taste.
  5. Mix well and bring to a boil.
  6. In the meantime, rinse the raw mango and peel it. Cut into 3″ long wedges.
  7. At this stage, aadd the raw mango wedges to the curry and give it a good stir.
  8. Reduce the heat and simmer the curry for about five minutes. Switch off the heat and set aside.
  9. Heat a kadhai and add oil to it for tempering. When it heats up, add the mustard seeds.
  10. As they splutter, add the asafoetida and the curry leaves.
  11. Switch off the flame and pour this tempering over the prepared curry.
  12. Cover and set aside for a while for the flavour of the raw mango to seep into the curry.
  13. Serve this delicious Kairi Udid Methi with some steamed rice and a vegetable of choice!

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