Summer is here and so are mangoes.. I love mangoes so much that as soon as I see them in the stores, I can't resist and have to buy them. On my recent trip to COSTCO , I bought a box of big mangoes. I had used most of them in smoothies, in curries like Menaskai and a few we ate them just as is:).. Last couple were remaining. It was I think one Thursday evening, I was totally blank as to what I would cook for dinner. It had been a hectic day, so wanted to cook something simple but wanted it to be "chatpatta"... So thought of browsing on the web if i could get something interesting..It was then I saw this recipe in Archana's space.
I had never tasted or tried mango kadhi ever before.. Just the idea of mango with yogurt was kinda interesting and decided to give it a try. As I read the recipe, it was pretty simple. I followed the original recipe but increased the amount of water (from 2 cups to 3 cups). It turned out GREAT!!.. It had little bit of everything.. Tanginess from the yogurt, sweetness from the mango pulp, little heat from the green chillies. I served it hot with Jeera rice and papad on the side.
- 1 cup mango pulp
- 1 cup yogurt
- 3 tbsp gram flour or besan
- 1/2 tsp red chilli powder
- 1/2 tsp haldi / turmeric powder
- 1/4 tsp hing / asafoetida
- 2 tsp jaggery or sugar
- Salt as per taste.
- 2 tbsp cilantro leaves for garnishing
For the tempering :
- 1 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 cumin seeds or jeera
- 1 inch piece Cinnamon stick
- 1 dry red chilli
- 2 green chillies (slit)
- 1 tsp grated ginger
- 5-6 curry leaves
- Make a puree of the ripe mango. You should have 1 cup of mango puree.
- In a sauce pan, take mango puree, besan, yogurt, red chilli powder, turmeric powder, asafaoetida ,jaggery /sugar and salt. Whisk all the ingredients until well combined.
- Add 3 cups of water and mix well. (Note: you can very the amount of water depending on your desired consistency).
- Heat this mixture. Bring the mixture to boil, stirring continuously. Once it comes to a boil, reduce the heat and simmer for 10 minutes.
- Heat ghee in a pan. Once hot, add the mustard seeds and cumin seeds. once they start to crackle, add the dry red chilli, green chilli, cinnamon stick, grated ginger and curry leaves. Stir for a few seconds. Pour this over the simmering kadhi.
- Turn off the heat and garnish with chopped cilantro/ coriander leaves.
- Serve this hot kadhi with piping hot rice. I served mine with hot jeera rice.