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Mango Kadhi - SK Khazana

Mango is perhaps the most versatile fruit – it can be eaten by itself or made into desserts or even to make savory dishes like kadhi This is a Sanjeev Kapoor exclusive recipe.

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Mango Kadhi - SK Khazana

Main Ingredients Yogurt, Gram flour (besan)
Cuisine Indian,Fusion
Course Dals and Kadhis
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

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.
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