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Ripe Mango Kadhi

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A mango flavoured kadhi served with spicy pakoras in it

This is an exclusive website recipe.

Preparation Time : 6-10 minutes

Cooking time : 26-30 minutes

Servings : 4

Ripe Mango Kadhi

Main Ingredients

Gram flour (besan), Fenugreek leaves (methi)

Cuisine

Other

Course

Dals and Kadhis

Level Of Cooking

High

Ingredients

  • Gram flour (besan)
    3/4 + 1/4 cup
  • Fenugreek leaves (methi) chopped
    1/2 cup
  • Ginger chopped
    1 inch piece
  • Carom seeds (ajwain)
    1 teaspoon
  • Red chilli powder
    1 teaspoon
  • Baking powder
    1/4 teaspoon
  • Salt
    to taste
  • Oil
    to deep fry
  • Ripe mango pulp
    1 cup
  • Yogurt
    1 cup
  • Turmeric powder
    1/4 teaspoon
  • Ghee
    2 tablespoons
  • Cumin seeds
    1/2 teaspoon
  • Whole dry red chillies broken
    2
  • Asafoetida
    a pinch

Method

Step 1


Mix gram flour, fenugreek leaves, ginger, carom seeds, red chilli powder, baking powder and salt with half cup of water.

Step 2


Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown.

Step 3


Drain onto an absorbent paper and set aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps.

Step 4


Add turmeric powder, salt and three cups of water. Heat ghee in a kadai.

Step 5


Add cumin seeds, broken red chillies and asafoetida. Stir-fry for half a minute. Add yogurt mixture and salt.

Step 6


Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.

Step 7


Add mango pulp and continue to simmer for four to five minutes. Add fried pakoras and mix gently.

Step 8


Serve hot with steamed rice.

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