Ingredients with Measurements:
- 1 cup sour yogurt
- 1 cup water
- 1 cup raw mango, peeled and grated
- 2 tbsp gram flour
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 2 dried red chilies
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tbsp oil
- 1 tbsp sugar
- 1 tbsp chopped coriander leaves
Special equipment needed: None
Step-by-step instructions:
1. In a mixing bowl, whisk together the sour yogurt, water, and gram flour until smooth.
2. Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, and dried red chilies. Fry for a few seconds until the seeds start to splutter.
3. Add grated raw mango and fry for 2-3 minutes until it softens.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Pour the yogurt mixture into the pan and stir continuously to avoid lumps.
6. Add sugar and stir well.
7. Cook on low heat for 10-15 minutes until the kadhi thickens and the raw taste of gram flour disappears.
8. Garnish with chopped coriander leaves.
9. Serve hot with steamed rice.
20-25 minutes
Temperature: Low heat
Serving size: 4
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 12g
- Protein: 5g
Substitutions for ingredients:
- Sour yogurt can be substituted with regular yogurt and lemon juice.
- Raw mango can be substituted with tamarind pulp or lemon juice.
Variations:
- Add vegetables like okra, eggplant, or potato for a more filling kadhi.
- Add chickpeas or lentils for extra protein.
- Use coconut milk instead of yogurt for a vegan version.
Tips and tricks:
- Whisk the yogurt mixture well to avoid lumps.
- Fry the mango until it softens to avoid any raw taste.
- Cook on low heat to avoid curdling of yogurt.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat on low heat until warm.
Presentation ideas:
- Serve in a bowl with a sprinkle of coriander leaves on top.
Garnishes:
- Chopped coriander leaves
Pairings:
- Steamed rice
Suggested side dishes:
- Papadum
- Pickles
Troubleshooting advice:
- If the kadhi is too thick, add more water to adjust the consistency.
- If the kadhi curdles, add a pinch of baking soda and stir well.
Food safety advice:
- Use fresh ingredients and store in a clean container.
Food history:
- Kachi Keri Kadhi is a traditional Gujarati dish made during the summer season when raw mangoes are in abundance.
Flavor profiles:
- Tangy, sweet, and spicy
Serving suggestions:
- Serve as a main dish with steamed rice.
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Region: Indian