Tuesday, September 23, 2008

Fajetu - Mango Kadhi

Mango pulp adds a unique flavor to this delicious Kadhi.

Fajetu - Mango Kadhi
1 cup mango pulp
1 cup water
1/2 cup yogurt
2 tbsp besan/chickpea flour
1/2 tsp green chili-ginger paste
salt to taste
1 tbsp jaggery (optional)
1/8 tsp cinnamon powder

1 tsp ghee/clarified butter
3-4 boriya chilies
3-4 cloves
2 sprigs curry leaves
1/4 cup water

1. Whisk mango pulp with yogurt, 1 cup water, besan, cinnamon powder, chili ginger paste, jaggery - if using and salt.
2. Heat ghee. Add the ingredients for tempering except water. As the cloves are heated, add water and bring to boil.
3. Now add the mango mixture. Stir well.
4. Bring to a gentle boil while stirring the kadhi.
5. Do not over boil else it will curdle.

Note -
1. If you can not find the boriya chilies, use any variety of dry, red chilies.


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