Mango Kadhi - SK Khazana

Ingredients list for Mango Kadhi - SK Khazana

• 1 cup Yogurt
• 2 tablespoons Gram flour (besan)
• 3/4 cup Alphonso mangoe puree
• 1/4 teaspoon Red chilli powder
• to taste Salt
• 1 1/2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1/4 teaspoon Asafoetida
• 1 teaspoon Ginger finely chopped
• 2-3 Dried red chillies
• to serve Steamed rice
• Pakoda
• 1 cups Fenugreek leaves (methi) chopped
• 3/4 cup Gram flour (besan)
• Salt
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/4 teaspoon Asafoetida
• a pinch Baking powder
• for deep-frying Oil

Method

1. To make kadhi, take yogurt in a large bowl, add Tata Sampann Fine Besan and whisk till the mixture is smooth.
2. Add mango puree, turmeric powder, red chilli powder and salt and whisk well. Add 3 cups of water and whisk well.
3. Heat oil in a deep non-stick pan, add mustard seeds and let them splutter. Add asafoetida, ginger and broken dried red chillies, mix and sauté well.
4. Add the yogurt mixture. Rinse the bowl with ½ cup water and add to the pan and mix well. Cook on low heat, stirring occasionally, for 8-10 minutes.
5. Meanwhile, make the pakode heat sufficient oil in a kadai. Take fenugreek leaves in another bowl, add salt, turmeric powder, red chilli powder, coriander powder, cumin powder, asafoetida, Fine Besan and 2-3 tbsps water and mix well. Add 1-2 tbsps water more and baking soda and mix well
6. Drop small portions of this mixture with your fingers into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
7. Transfer the kadhi into a serving bowl, place the pakode on top and serve hot with steamed rice.