How to make Aamras Ki Kadhi Recipe - The much favoured aamras turned into a tasty kadhi

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mango pulp (कच्चे आम का पल्प ), Buttermilk (छास)

Cuisine : Uttar Pradesh

Course : Dals and Kadhis

Aamras Ki Kadhi

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

You can also find more Dals and Kadhis recipes like Ma Choliyan Di Dal, Yellow Dal Fry, Tauk Dal, Moong Dal Khilma. Or try out these recipes from Uttar Pradesh Cuisine like Navratan Rabri, Pedas, Amrud Ki Sabzi, Nawabi Kofta Curry.

Aamras Ki Kadhi Recipe Card

Aamras Ki Kadhi

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Aamras Ki Kadhi

  • Raw mango pulp 1 cup

  • Buttermilk 1 cup

  • Ripe mango pulp 1 cup

  • Gram flour (besan) 3 tablespoons

  • Salt to taste

  • Oil 1 tablespoon

  • Asafoetida a pinch

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Curry leaves 6-8

  • Green chillies slit 2

  • Boondi 1/2 cup


Step 1

Mix together raw mango pulp, ripe mango pulp, besan and salt to a smooth mixture. Add buttermilk and mix again.

Step 2

Heat oil in a deep pan. Add asafoetida, mustard seeds, fenugreek seeds and sauté. Add curry leaves, green chillies and sauté for two minutes. Add the mango mixture and mix. Add a little water if required and bring to a boil.

Step 3

Lower the heat and simmer for ten to fifteen minutes. Correct the consistency by adding two cups of water.

Step 4

Add boondi and simmer for five more minutes. Serve hot.

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MasterChef Sanjeev Kapoor

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