In a pan, add 2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tsp ajwain, 1 tbsp fennel seeds, and 1 tsp black pepper. Roast on low flame until aromatic.

Transfer to a plate and let it cool. Add the roasted spices to a mixer jar, along with 1 tsp chaat masala, 1 tbsp black salt, ½ tsp salt, and 1 tbsp red chili powder. Grind into a fine powder.

Raita-kachumber masala is ready. Store it in an airtight container.

Wash and peel 2 medium-sized cucumbers, then grate them using a large-hole grater. You should have about 1 cup of grated cucumber. Add a pinch of salt and let it rest for 5 minutes.

Meanwhile, in a mixer jar, add ½ cup coriander leaves, 2 tbsp mint leaves, and 1 green chili. Add 2 ice cubes and grind into a smooth paste. Keep it aside.

In a mixing bowl, add 1.5 cups of curd and whisk until smooth.

Squeeze out excess water from the grated cucumber and add it to the curd.

Also, add ½ cup chopped tomatoes, the coriander-mint-chili paste, a pinch of salt, 1 tbsp raita masala, and 1 tbsp sugar. Mix well.

Cucumber raita is ready. Serve chilled with paratha or masala rice.

Finely chop the onion and raw mango and keep them aside.

In a mortar and pestle, add 1 green chili, ½ tsp cumin seeds, a pinch of salt, and 4 tbsp salted peanuts. Coarsely crush the mixture.

In a mixing bowl, add 1 cup chopped onion and ¾ cup chopped raw mango. Add salt, 1 tbsp jaggery, the coarsely crushed peanut mixture, coriander leaves, and 1 tbsp raita masala. Mix well.

In a pan, heat 2 tbsp oil. Add ½ tsp cumin seeds, curry leaves, and a pinch of red chili powder. Mix well and pour the tempering over the kachumber.

Serve kanda-keri kachumber with paratha, roti, or rice.