Mango Kadhi - Fajetu

Ingredients

• 1 cup ripe mango, pureed
• 2 cups yogurt
• 1 ½ tbsp chickpea flour
• 5-6 cups cold water
• 2 medium hot green chillies, minced (or to taste)
• 1 tbsp ginger, minced
• ½ tsp turmeric
• Salt to taste
• Sugar to taste according to how sweet mangoes are

 

To Temper

• 1 tbsp ghee
• 1 tsp cumin seeds
•  1 tsp mustard seeds
• 1/2 tsp methi seeds (fenugreek seeds)
• 4-5 curry leaves
• 3-4 cloves
• ¼ tsp asafoetida

 

Method

• Combine the yogurt, chickpea flour, water, chillies and ginger. Mix well & Set aside.
•  In a large pan, heat the ghee, cumin seeds, mustard seeds, methi seeds, curry leaves, cloves and asafoetida.
• When aromatic, add the yogurt mixture and stir constantly until it comes to a gentle boil on a medium/low heat. This is to ensure that the mixture does not curdle.
•  When the mixture is gently simmering, add the turmeric, salt, mango puree and sugar. Adjust the consistency with water if you like, and simmer for a further 4-5 minutes. Taste to check for hot, sweet and sour.
• Serve with hot basmati rice, chapattis or puri.