Kairi Takku

Kairi ka takku or grated mango pickle is an easier and quicker version of the traditional mango pickle which takes lot of time and expertise to make. Takku is made with grated raw mango mixed with powdered spices like mustard, fennel, and fenugreek seeds. This grated mango pickle usually includes onions too but my mom makes it without onions. This is her summer special recipe of the kairi ka takku which she serves with hot rice, dal, and papad.

Grated Raw Mango

Sour raw mangoes give the best results for this recipe.  If the mangoes are not very sour, then you can add citric acid (nimbu ka sat). Choose firm mangoes and peel them before grating the mangoes.  Just like Raw Mango, you can also use grated white radish to make Muli ka takku.

Masalas for pickle

Dry roast the masalas seperately for proper roasting and good flavour. Let the spices cool down completely before grinding them. You can roast and grind the spices in quantity and keep them refrigerated for future use too.

Since the masala has fenugreek and mustard seeds, it will taste slightly bitter when you make it but the bitterness will go away in 24-36 hours. You can keep the takku refrigerated for 2-3 weeks. Make sure to use a clean and dry spoon to serve the takku.  This takku tastes best with hot rice and dal. You can serve it as accompaniment to any Indian meal.

Rice Pickle


  • 2 ½ cup/300gms raw mango peeled and grated
  • 2 tbsp/25gms mustard seeds
  • 1 tbsp fenugreek seeds (methi)
  • 1 tbsp fennel seeds (saunf)
  • ¼ tsp citric acid (Nimbu sat) (add only if the mango is not sour)
  • 3 tbsp/ 50gms red chilli powder
  • ¼ tsp turmeric
  • 3 tbsp/50gms salt
  • 1/4tsp asafetida (heeng)
  • 1 cup/235ml oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 2-3 dry red chillies broken


Dry roast the fennel seeds and fenugreek seeds separately. Cool completely. Grind the mustard seeds, fennel seeds, and fenugreek seeds to fine powder. Add red chilli, turmeric, salt, and asafetida to this powder and mix well. Keep aside.

Heat oil and add dry red chillies, mustard seeds, and cumin seeds. Once the seeds pop, switch off the flame and let the oil cool down for 3-4 minutes. Add the masala powder and mix well. Add the grated mango and mix again. Cover and keep aside for 24-36 hours. Mix it occasionally. Once the pickle is done keep it refrigerated. Serve with rice or roti.


Dana methi curry with Puri

Dana Methi ki sabji or Fenugreek seeds curry is an authentic Rajasthani curry made with dry fenugreek seeds, dried fruits like dates, cashews, and raisins, and sugar or jaggery. People in Rajasthan depend a lot of dried foods like fenugreek seeds, and ker sangri due to the hot weather and unavailability of fresh vegetables. These curries are both tasty and nutritious. This is my mom’s recipe of the dana methi sabji. This is kind of fixed curry for festivals and it is also a good option for travelling as it does not need refrigeration.

Soaked Fenugreek seeds

Fenugreek seeds have a very sharp, bitter, and pungent flavor. It is very important to soak them and wash them well to get rid of the yellow water and bitter taste. My mom’s tip that works everytime for me is to soak the seeds in warm water and wash them thoroughly in a colander under running water. Some people say you shouldn’t touch the seeds while soaking or they will taste bitter. I am yet to try this tip though.

ingredients for dana methi curry

There are different versions of this curry. You can make it sweet and sour (like this one), spicy version without sugar and dry fruits and with papad, with papad and moong dal dumplings called mangodis. You can substitute sugar with jaggery  if you want to make this healthier.

This curry tastes good with puri or whole wheat parathas. You can serve it cold or hot.

dana methi curry


Serves 4

  • ½ cup dried fenugreek seeds (dana methi) soaked overnight
  • 2 tbsp oil
  • 8-10 curry leaves
  • 1-2 dry red chillies
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 10-12 cashew nuts
  • 2 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 2 tsp coriander powder
  • 10-12 raisins
  • 2-3 dates chopped
  • ¼ cup chopped raw mango (replace with 1 tsp dry mango powder (amchur) if raw mango is not available)
  • 4 tsp sugar
  • 1 tbsp water
  • Salt to taste


Drain the water from methi seeds and put them in a strainer. Wash them under running water for 1-2 minutes to drain out the bitter taste.  Keep washing till the water that you drain from the seeds is clear (it should not be yellow)

Heat oil in a thick bottomed pan or kadhai. Add curry leaves, dry red chillies, mustard seeds, cumin seeds, and cashewnuts. Once the cashews are light brown, add the soaked methi seeds, raw mango pieces, salt, red chilli powder, coriander powder, raisins, and dates. Mix well and cook for two minutes on low flame. Add sugar and 1 tbsp water. Mix well and cook for two minutes. Remove from heat. Over cooking this curry will spoil its taste. Serve hot with parathas or puri.