Raw Mango Kadhi

#mangokadhi #tasty #summerrecipes

Servings - 4

INGREDIENTS
Raw mangoes - 80 grams
Water - 2 tablespoons
Gram flour - 2 tablespoons
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Water - 1 litre
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida - 1/2 teaspoon
Curry leaves - 10 - 12
Dry red chili - 4
Ginger - 1 teaspoon
Green chili - 2
Raw mangoes - 120 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Water - 2 tablespoons
Coriander - 1 tablespoon
Desi ghee - 2 tablespoons
Curry leaves - 12 - 14
Paprika - 1 teaspoon

PREPARATION
1. In a blender, add 80 grams raw mangoes, 2 tablespoons water and blend it into a paste.
2. Transfer this into a bowl, add 2 tablespoons gram flour, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 litre water and mix it well. Keep aside.
3. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon fenugreek seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon asafoetida and stir well.
4. Add 10 - 12 curry leaves, 4 dry red chili, 1 teaspoon ginger, 2 green chili and stir for 1 - 2 minutes.
5. Then, add 120 grams raw mangoes, 1/2 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
6. Cook for 3 - 5 minute on medium heat.
7. Add 2 tablespoons water and mix it well.
8. Cook for another 7 - 8 minutes on medium heat.
9. Now, add the prepared batter and mix it well.
10. Bring it to a boil. Cook for 35 - 40 minutes on medium heat.
11. Add 1 tablespoon coriander and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Remove it from heat and keep aside.
14. Heat 2 tablespoons desi ghee in a pan, add 12 - 14 curry leaves, 1 teaspoon paprika and stir for a minute.
15. Pour the tempering over the mango kadhi.
16. Serve hot with rice.

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