Ingredients with Measurements:
- 2 cups chopped raw mango (kairi)
- 2 onions, sliced
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili, chopped
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 4 cups water
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Blender
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them crackle.
2. Add sliced onions and sauté until they turn golden brown.
3. Add ginger paste, garlic paste, and green chili. Sauté for a minute.
4. Add chopped raw mango and mix well.
5. Add red chili powder, coriander powder, cumin powder, and salt. Mix well.
6. Add 4 cups of water and bring it to a boil.
7. Let it simmer for 10-15 minutes until the mango is soft.
8. Turn off the flame and let it cool down.
9. Once cooled, blend the mixture into a smooth puree.
10. Strain the puree through a sieve to remove any lumps.
11. Transfer the puree back to the pan and bring it to a boil.
12. Add chopped coriander leaves and mix well.
13. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 75 kcal
- Fat: 3 g
- Carbohydrates: 12 g
- Protein: 1 g
Substitutions for ingredients:
- Raw mango can be substituted with ripe mango or tamarind pulp.
- Green chili can be substituted with red chili flakes or powder.
Variations:
- Add boiled and mashed potatoes to make it a thicker soup.
- Add chopped tomatoes for a tangy flavor.
- Add boiled chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Adjust the amount of water according to the desired consistency.
- Use a ripe mango for a sweeter taste.
- Garnish with chopped mint leaves for a refreshing flavor.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the soup on medium heat until it comes to a boil.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of cream on top.
Garnishes:
- Chopped coriander leaves
- Chopped mint leaves
- Cream
Pairings:
- Garlic bread
- Naan bread
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water to adjust the consistency.
- If the soup is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to wash the mango and onions thoroughly before using them.
- Store the leftover soup in the refrigerator and consume within 2 days.
Food history:
- Kairi Ka Do Pyaza Soup is a popular dish in North India, especially during the summer season when raw mangoes are in season.
Flavor profiles:
- Tangy, spicy, and slightly sweet.
Serving suggestions:
- Serve hot as an appetizer or as a light meal.
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Region: Indian