Spells Summer. I don’t particularly like the over sweetened, over cardamomised bottled kairi panna – it is best made at home, with each one adding their own take to it. This one is mine, made with ju…

Spells Summer.

I don’t particularly like the over sweetened, over cardamomised bottled kairi panna – it is best made at home, with each one adding their own take to it. This one is mine, made with just kairi juice and jaggery.

I have fonder memories of ‘khar’ a freshly made sour dish, made by crushing (kuskurun) raw mango pulp, garlic, chillies and onions in very little to no water and pouring that on our simple dal chawal or to be slurped in between meals. The kairi skin was used as a scooper. Divine. It’s holier version is made by hand crushing jaggery in the water to make it sweet. My bua called it gharcha mangola. It tasted way better than mangola ever did.

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