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Aam Ki Kadhi
- Duration: 30 mins
- Serves: 4 people
Raw mangoes give a sharp tangy flavour to the kadhi, so use fresh curds or the kadhi will become too sour. You can also add sugar or jaggery to this dish for a different flavour.
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Kadhi is made all over India, starting from the North where it is fairly thick whereas deep-fried pakoras are added in the South Indian version, along with ground coconut, green chillies and rice flour to increase flavour.
- Mango (aam) purée (1 cup)
- Raw mango (kairi), grated (1/4 cup)
- Curd (dahi) (1 cup)
- Water (1 1/2 cup)
- Gram flour (besan) (1/4 cup)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- Ghee (2 tsp)
- Cumin (jeera) ( 1/2 tsp)
- Fenugreek seeds (methi) (1/4 tsp)
- Asafoetida (hing) (1/8 tsp)
- Ghee (2 tbsp)
- Ginger (nimbu adrak), grated (1 tsp)
- Garlic (lahsun), finely chopped (1 tsp)
- Dry red chillies (sookhi lal mirch) (2 pieces)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Coriander leaves (hara dhania) finely chopped ( 2 tsp)
• In a large bowl mix mango purée, grated raw mango, curd, water, gram flour, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder and mix well, making sure there are no gram flour lumps.
• Heat ghee in a kadhai, add hing, cumin, fenugreek seeds and stir until the spices turn red.
• Add the mango-curd mixture and keep stirring to prevent the curd from splitting.
• Cook on a low flame until the kadhi thickens to desired consistency then add salt, remove from flame and set aside in a serving dish.
• Heat ghee for the tadka, add dry red chillies, ginger and garlic, let it brown, then add MTR Lal Mirch/Red Chilli Powder and coriander leaves, pour over the kadhi.
• Serve hot with rice or roti.
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