Kadhi à la mangue

Ingrédients

• 1 1/2 Cups Curd or Yogurt
• 3 Tablespoons Gram Flour (Besan)
• 2 Green Chillies (minced)
• 3/4 Tablespoon grated Ginger
• 1 Tablespoon Oil
• 1/2 Teaspoon Hing
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Fenugreek Seeds
• 2 Dried Red Chillies
• 1 Sprig Curry Leaves
• 1.5-2 Cups Water
• 1 Teaspoon Salt
• 1 1/2 Teaspoons Jaggery Powder
• 10 Sugar Baby Mangoes
• 1/2 cup Mango Puree (optional)
• 2 Teaspoons Ghee
• 1 Teaspoon Cumin Seeds
• 1/2 Teaspoon Red Chilli Powder
• 2-3 Dry Red Chillies

Préparation

1. 1

   --- Kadhi ---

2. 2

   Whisk curd mixture: Combine curd, besan, green chillies and ginger in a bowl. Mix well until there are no lumps in the mixture. Set aside.

3. 3

   Saute tempering: Add oil in a kadai on a medium flame. Once hot, add mustard seeds and allow them to splutter. Add hing, fenugreek seeds, dry red chilli and curry leaves and fry for about a minute.

4. 4

   Cook curd mixture: Turn the flame to low and add the curd mixture. Bring to a boil while whisking continuously. This prevents the mixture from splitting or curdling.

5. 5

   Simmer: Once the curd mixture has come to a boil, reduce the flame. Add 1.5 cups of water and mix. Adjust the consistency by adding more water if necessary. Simmer on low for 10 minutes while stirring occasionally

6. 6

   Cook mangoes: Add sugar baby mangoes and mango puree (if using) and cook for 10-12 minutes. Add salt and jaggery powder. Add more water if required to adjust the consistency. Mix to combine and cook for 2 more minutes.

7. 7

   --- Tempering ---

8. 8

   Cook tempering: Add ghee to a frying pan and heat it over a medium flame. Once hot, add cumin seeds and allow it to splutter. Add dry red chillies and red chilli powder and fry for 10-15 seconds. Turn off the heat and add it to the prepared kadhi. Serve hot!