How to make Aamras ki Kadhi-SK Khazana -

This recipe proves that you can make a delicious savoury dish with the king of fruits

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mango puree (कच्चे आम की प्यूरी ), Ripe mango puree

Cuisine : Indian

Course : Dals and Kadhis

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You can also find more Dals and Kadhis recipes like Arbi Ki Kadhi Kutchi Mango Phajeta Katachi Aamti Panchvarna Rasam

Aamras ki Kadhi-SK Khazana

Aamras ki Kadhi-SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Aamras ki Kadhi-SK Khazana Recipe

  • Raw mango puree 1/2 cup

  • Ripe mango puree 1/2 cup

  • Gram flour (besan) 3 tablespoons

  • Buttermilk as required

  • Salt to taste

  • Ghee 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Curry leaves 12-16

  • Green chillies slit 2

  • Asafoetida (hing_ 1/4 teaspoon

  • Boondi for garnish

  • Fresh coriander sprig for garnish

Method

Step 1

Whisk together raw mango pulp, ripe mango pulp, gram flour, buttermilk and salt in a bowl till smooth.

Step 2

Heat ghee in a non-stick pan. Add mustard seeds and let the seeds splutter.

Step 3

Add fenugreek seeds, curry leaves, green chilies and asafoetida, mix well and sauté for 2 minutes.

Step 4

Add mango pulp mixture and mix. Adjust consistency by adding sufficient water, add salt, mix and boil on low heat for 5-10 minutes.

Step 5

Garnish with boondi and coriander sprig and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

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.