Cool down this summer with a refreshing twist of raw mango! Kairi Mirchi Panna is the perfect balance of tangy, spicy, and sweet—just what you need in mango season to beat the heat. #foodfusion #happycookingtoyou #digitalammi #summer #mango
Ingredients:
Prepare Kairi Mirchi Panna
-Kairi (Raw mango) 700g
-Cooking oil ½ tsp
- Gur (Jaggery) crushed ½ Cup
-Hari Mirch (Green chilli) 1
-Kala Namak (Black salt) ¼ tsp
-Kali mirch powder (Black pepper powder) ¼ tsp
-Sonth powder (Dry ginger powder) ½ tsp
-Zeera (cumin seeds) roasted & crushed ¼ tsp
-Podina (Mint leaves) handful
-Water 1 litre
Prepare Mango Paprika Dust
-Mango citrus candi 6-8
-Paprika powder ¼ tsp
-Lemon as required
-Crushed ice as required
Direction:
Prepare Kairi Mirchi Panna
-Grease raw mango with cooking oil & place on a hot griddle, cover & roast on low flame for 15-20 minutes, turn sides in between.
-Turn off flame, take out roasted raw mango & let it cool down completely.
-Now in a bowl, scoop out the pulp with the help of a spoon.
-In a blending jug, add raw mango pulp, jaggery, green chilli, black salt, black pepper powder, dry ginger powder, cumin, mint leaves, & blend well.
Prepare Mango Paprika Dust:
-Crush mango citrus candi in a mortar pestle & add paprika powder, then mix well.
Assembling:
-Apply lemon on the rim of the serving glass & invert it on the mango paprika dust.
-Add crushed ice, prepared kairi mirchi panna, garnish with raw mango slices & serve!
