Ingredients:
(To mix together)
Mango pulp .... 1/4 cup
Yogurt ............. 1 cup
Besan / gram flour ... 1 tbsp
Ginger paste ........... 1/2 tsp
Green chillies ........ 2 (crushed)
Turmeric powder .... 1/4 tsp
Jaggery (crushed)..... 1/2 tbsp
Salt ............................ to taste
Water ....................... 2 cups
To be powdered coarsely:
Cinnamon.... 1 inch piece
Cloves ........ 2-3
For tempering:
Mustard seeds .... 1/2 tsp
Cumin seeds ....... 1/2 tsp
Asafoetida ......... 1/8 tsp
Curry leaves ....... few
Dry red chillies ... 1-2
Oil ................... 1 tbsp
Method:
1. In a bowl mix take the yogurt, besan, mango pulp, ginger and green chilli paste.
2. Whisk them together adding 2 cups water.
3. Crush the cinnamon and cloves coarsely.
4. Heat oil in a pan and add the tempering ingredients.When they crackle, add the crushed cinnamon and cloves.
5. Now add the prepared curd, mango mixture and cook on a medium flame for a minute. When it starts to boil, simmer it for 5-6 minutes stirring from time to time until you get the desired consistency. Add water accordingly.
Adapted from Tarla Dalal's Recipe.
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never heard of it...but looks like a different taste as a whole
ReplyDeleteMust try it sometime Amrita.. It was really nice.
DeleteIn Authentic fajeto recipe we uses only mango pulp, not besan we call this mango kadhi, so yummy!
ReplyDeleteThat would be too sweet for us. Some of my friends add besan to balance the sweetness.
DeleteMy favourite kind of kadhi. When we were young, my mum would always prepare kadhi and the whole affair of puris, sabji rice etc to go with mango ras. She would add a bit of the mango ras to the kadhi.
ReplyDeleteYes, it makes a simple and delicious meal.
DeleteI love Kadhi and rice. I have never tried it with mango pulp. I am sure I would love the taste of the sweet mango and tangy yogurt.
ReplyDeleteThanks Mina.. we also love Gujarati food. :)
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