May 17, 2015

Vengaya Kai Kari

How to make Vengaya Kai Kari (Semi cooked medley of Raw Mango & Cucumber with pearl onions)

        Vengaya Kai Kari in Tamil, literally means 'Onion - Vegetable Curry'. Now, I could really use your help with this one. The semi cooked veggies, make it crisp & crunchy; with a good bite to it, also keeping it rich in fiber. This can be eaten as a salad or served as a side with a meal platter. For a change, I will leave it to you, to decide how you want to classify this dish ;o) This is from my recipe diary, written down from a show of the late Chef Jacob. I've altered a few steps in the recipe, though. Sharing this recipe with Sri Valli's CCChallenge.

Vengaya Kai Kari, A semi cooked medley of raw Mango, Cucumber & small onions.


One 6-8" seedless cucumber (with skin) - Cut into 1" strips
Half a raw mango (with skin) - Cut into 1" strips
4 no:s of small/pearl onions - Cut into 4 pieces
1/4 cup, chopped Coriander leaves
Oil - 1 tsp
Cumin seeds/Jeera - 1/4 tsp
Salt to taste
Ginger paste or grated ginger - 1/2 tsp
Turmeric powder - 1/8th tsp
Chilli powder/Paprika - 1/8 to 1/4 tsp
Cumin/Jeera powder - 1/2 tsp

Stove Top Method:

  • Heat a pan/wok with oil on medium flame & add the cumin seeds. When it changes color and splutters, add the chopped onion & saute lightly until the onions are softened.  

  • Next, add the chopped cucumber & mango, and all the remaining ingredients, except coriander leaves. Sprinkle a little water & cook only until the raw smell of all powders & ginger disappears. We do not want the cucumber & mango to cook completely.
  • Top with chopped coriander leaves, stir & turn off the heat, while the vegetables are still crunchy.
  • Serve with a meal platter or eat as a salad as is.

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