Monday, April 25, 2016

Semi Riped Mango Kadi / Khatta Meetha Mango Kadi

Even though its a North Indian side dish I tagged it under "Sambar / Kozhambu" because it looks and tastes like "Mor Kozhambu"
Now that Mango season had started and we get mangoes that are neither sweet nor sour and this tongue trickling dish can be prepared with the same
Source : Youtube


Ingredients
Part 1 - Grinding
  • Mango chunks - 1 cup or little more
  • Curd - 1/2 cup
  • Besan - 1/4 cup
Part 2 - Tadka
  • Cumin seeds - 1/2 teaspoon
  • Green Chilly - 3 or 4 (Slit lengthwise)
  • Red Chilly - 1
  • Hing - 1/2 teaspoon
  • Curry leaves - 4 nos
  • Hing - a small piece
Part 3 - Powders
  • Kashmiri Chilly Powder - 1 teaspoon
  • Turmeric - 1/2 teaspoon
  • Salt - 1 1/2 teaspoons
Part 4 - Seasoning and Garnish
  • Ghee - 1 teaspoon
  • Methi seeds - 1/2 teaspoon
  • Coriander leaves - little
Method
Step 1 - Grinding
  • In a mixer jar grind mangoes, curd and besan to a thick batter
Step 2 - Tadka and Kadi
  • In a small kadai heat oil and splutter jeera seeds.Saute ginger, green and red chillies.Put hing and curry leaves
  • Pour the ground batter.Was the mixer jar with 1 cup of water and pour it 
  • After 3 minutes put kashmiri chilly powder, turmeric and salt.Mix well
  • Let it boil

Step 3 - Seasoning and Garnishing
  • In a separate kadai melt ghee and add methi seeds, curry leaves
  • Pour it over the kadi and switch off the stove
  • Garnish with chopped coriander leaves

Khatta Meetha Mango Kadi is ready to be served