KACHUMBAR RECIPE
Introduction:
Welcome to Kitchen Kraft! Today, we're going to make three unique kachumbar recipes
made from raw mangoes. These three recipes are different form each other and requires
less materials respectively . Kachumbar are reach in water containt and also the spices and
other vegtables we are using in it is reach in water containt and good for summer . You can
try it if you are on diet . Also it consist of seasonal fruits and vegitables hence cost effective
as well as healthy . So let’s begain...
Recipe: 1
1. Preparing Ingredients:
- Clean and peel the raw mangoes, carrots, cucumbers, and capsicums.
- Slice the raw mangoes, carrots, cucumbers, and capsicums into thin, long strips using a
slicer or a knife.
2. Seasoning:
- In a bowl, add the sliced vegetables.
- Season with salt, red chili powder, Kashmiri red chili powder, and roasted peanuts
powder.
- Optionally, add pomegranate seeds (anar dana) for sweetness.
- Mix the ingredients thoroughly to coat the vegetables with the seasoning.
3. Chilling:
- Allow the kachumbar to chill in the freezer for about 30 minutes before serving. The cold
temperature enhances the flavors and freshness of the vegetables.
Recipe: 2
1. Preparing Ingredients:
- Soak the chana dal in water for 1-2 hours until it softens.
- Drain the soaked chana dal and chop it into coarse pieces using a chopper or a grinder.
- Slice the raw mangoes into small pieces.
2. Combining Ingredients:
- In a bowl, mix the chopped chana dal with the sliced raw mangoes.
- Add powdered sugar to balance the flavors and mix well.
3. Seasoning:
- In a pan, heat oil and temper mustard seeds, cumin seeds, dried red chilies, and
asafoetida.
- Pour the tempering over the mixture of chana dal and raw mangoes.
- Garnish with chopped coriander leaves.
Recipe: 3
1. Preparing Ingredients:
- Cut the raw mangoes and onions into small pieces.
- Slice the cucumber into thin strips.
2. Seasoning:
- In a bowl, combine the sliced cucumber, raw mangoes, and onions.
- Season with salt, Kashmiri red chili powder, and cumin seeds.
- Mix well to incorporate the flavors.
3. Resting Period:
- Allow the kachumbar to rest for 10-15 minutes to allow the flavors to meld together.
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Conclusion:
Congratulations! You've successfully prepared three delicious kachumbar recipes using raw
mangoes. These refreshing and flavorful dishes are perfect accompaniments to any meal,
especially during the summer season. Don't forget to share your feedback in the comments
below and spread the joy of cooking with your friends and family. Happy cooking!
Recipe 1: Kachumbar with Carrot, Raw Mango, Cucumber, and
Capsicum:
Details and Information:
This kachumbar recipe combines the freshness of raw mangoes with the crunchiness of
carrots, cucumbers, and capsicums, creating a colorful and vibrant dish.
Ingredients:
- 1 totapuri raw mango (kharry)
- 1 orange carrot
- 1 desi cucumber (kakdi)
- 1 capsicum
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1 tsp Kashmiri red chili powder
- 3 tbsp roasted peanuts powder
- 1/2 cup pomegranate seeds (optional)
Recipe 1: Kachumbar with Carrot, Raw Mango, Cucumber, and
Capsicum:
Details and Information:
This kachumbar recipe combines the freshness of raw mangoes with the crunchiness of
carrots, cucumbers, and capsicums, creating a colorful and vibrant dish.
Ingredients:
- 1 totapuri raw mango (kharry)
- 1 orange carrot
- 1 desi cucumber (kakdi)
- 1 capsicum
- 1/2 tsp salt
- 1/2 tsp red chili powder
- 1 tsp Kashmiri red chili powder
- 3 tbsp roasted peanuts powder
- 1/2 cup pomegranate seeds (optional)
Recipe 3: Kachumbar with Raw Mango and Onion:
Details and Information:
This kachumbar recipe combines the tanginess of raw mangoes with the pungency of
onions, creating a refreshing dish.
Ingredients:
- 1 raw mango (totapuri)
- 1 medium-sized onion
- 1/2 cucumber
- 1/4 tsp Kashmiri red chili powder
- 1/2 tsp salt
- 1/4 tsp cumin seeds
