Mango kadi
Category : Mango, South indian, Starters and accompaniments
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- First cut the ripe mango into two halves and boil in water for about 10 mins.
- Let it cool and then squeeze out all the pulp and discard the skin and seed.
- Grind the coconut and green chillies by adding a liitle water to make a paste.
- Add this to the mango pulp along with salt, turmeric powder and curry leaves.
- Heat till the raw smell disappears and then add the curd on low heat.
- Do not heat for more than 2 mins after the curd is added.
- For garnishing, heat a teaspoon of oil in a little kadai, add broken red chillies, coriander and mustard seeds and let it splutter.
- Add this to the kadi along with the finely chopped cilantro.
- This can be served with plain rice or jeera rice.
Ingredients:
1 ripe - mango (cut into 2 halves)
6 to 7 - green chillies
4 tbsp - coconut
3 cups - curd (beaten to a smooth consistency)
1/2 tsp - methi seeds
1 tsp - mustard seeds
2 - red chillies (broken)
1 tbsp - oil
Salt to taste
Turmeric powder, a pinch
Curry leaves, a few
1 tbsp - cilantro, finely chopped
1 ripe - mango (cut into 2 halves)
6 to 7 - green chillies
4 tbsp - coconut
3 cups - curd (beaten to a smooth consistency)
1/2 tsp - methi seeds
1 tsp - mustard seeds
2 - red chillies (broken)
1 tbsp - oil
Salt to taste
Turmeric powder, a pinch
Curry leaves, a few
1 tbsp - cilantro, finely chopped
RECIPES BY SUBASHINI KARTHIK
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