How to make Aamras Ki Kadhi -
This dish calls for both unripe and ripe mangoes to make a tangy, sweet kadhi for ideal summer
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Ripe mango Pulp (पके हुए आम का पल्प ), Green ripe mango
Cuisine : Gujarati
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Langar ki Dal - SK Khazana Masoor Dal with Tomato - SK Khazana Matar ki Kadhi Sindhi Kadhi - SK Khazana
Aamras Ki Kadhi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Aamras Ki Kadhi Recipe
Ripe mango Pulp 3/4 cup
Green ripe mango 3/4 cup
Buttermilk 3/4 cup
Gram flour (besan) 2 tablespoons
Oil 1 tablespoon
Asafoetida pinches
Mustard seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Curry leaves 6-8
Green chillies slit 2
Salt to taste
Boondi 1/2 cup
Method
Step 1
Whisk together ripe mango pulp and green mango pulp in large bowl till smooth. Add the buttermilk and whisk again.
Step 2
Add the gram flour and blend well so that there are no lumps. Add sufficient water to get the right pouring consistency.
Step 3
Heat the oil in a deep non stick pan on medium heat. Add the asafoetida, mustard seeds, fenugreek seeds and curry leaves.
Step 4
Sauté till the seeds begin to splutter. Add the green chillies and the mango pulp mixture. Mix well and cook on medium heat for two minutes.
Step 5
Add the salt and stir well. Cook till the mixture thickens.
Step 6
Place the boondi in a serving bowl.
Step 7
Pour the kadhi over and serve hot with steamed rice.
Nutrition Info
Calories : 158.2 kcal Kcal
Carbohydrates : 16.7 gm gm
Protein : 2.4 gm gm
Fat : 8.5 gm gm
Other : 2.5 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
