This is a delicious kadhi (yogurt broth) made from ripe mangoes. It is sweet and tangy and can be enjoyed as a soup as well. It goes well with the addition of pakodi (gram flour fritters) but I prefer without fried additions.
Like me, if you are also a mango fan and enjoy it in every form then plz check out my Mango icecream and Mango Pannacotta to make you into kitchen Diva! All my Mango recipes are simple yet flavourful and get only one comment - fantabulous!
- Mango Pulp or Ripe mango - 250 grams / 1 large
- Sour Butter milk (chaas) - 300 ml
- Gram flour (besan) - 1 tablespoon (level)
- Hot water - If required to adjust the consistency
- Tempering: -
- oil - 2 teaspoon
- Cumin seeds (zeera) - 1/2 teaspoon
- Mustard seeds (raie) - 1/2 teaspoon
- Asafetdia - A pinch
- Red chilly whole - 2
- Spices and Seasoning: -
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1 teaspoon or as per your taste
- Salt - 1 teaspoon or as per your taste
First, whisk gram flour and turmeric powder in little pulp once it becomes a smooth paste add it to the remaining pulp. this will prevent the formation of lumps. Then little by little add sour buttermilk whisking continuously to form a lump free smooth mixture.
Heat oil in a pan. Add mustard seeds, allow them to splutter. To this, add cumin seeds and whole red chilies - stir fry till chilies turn dark in color. Reduce the flame; add the red chilly and half cup water. Bring it to a boil. Now add the mango buttermilk mixture and stir continuously till it begins to boil. On not doing this the buttermilk may split. Now add salt and continue to stir till mixture comes to the boil. Reduce the flame and let it cook for 20 mins. If required, add hot water to adjust the consistency.
Once ready, serve it with chapatti or rice or have it like a soup.
If the mango and gram flour mixture are lumpy, sieve it using a soup sieve.
Salt is not added till the first boil appears as the yogurt may split.