Sep 25, 2012

Mango Kadhi - Fajetu

  • 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

  • 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.

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