Aam kadhi recipe, Ripe mango kadhi

Aam kadhi is a Gujarati recipe. This kadhi is prepared using aam ras or ripe mango pulp. As it is made using mango pulp, it can also be called as ‘Aam ras Kadhi’

As this is a Gujarati cuisine, it is not heavily spiced but slightly sweeter.

This kadhi is a sweet and sour kadhi which is best enjoyed with steamed rice. It is similar to one more Gujatati recipe called Fajeto. Only difference is Fajeto is made without gram flour though aamras is the main ingredient is both the recipes.

As the season of mango is going around, I thought of making this kadhi and share it.

Step by step recipe of Aam ki kadhi:

Wash 1 ripe mango, peel and chop the pulp. Discard the seed. In a grinder, add the mango chunks, 3 tbsp. gram flour and ½ cup curd.

Blend thoroughly until there are no lumps and mango pulp mixture is formed into a paste.

Add 3 cups of water to it and whisk for 1 minute, until everything is mixed well. Ensure that the mixture is lump free.

Heat ghee in a kadhai. Add ¼ tsp cumin seeds, ¼ tsp mustard seeds and ¼ tsp fenugreek seeds.

Now add slit green chilies, broken dry red chili, 8 curry leaves, ½ tsp ginger paste and a pinch of Aaafoetida/hing. Stir fry just for few seconds.

Add 1/8 tsp turmeric power followed by the mango curd mixture.

Stir constantly to cook until it boils once. After that reduce the flame and let it simmer.

Add salt and keep stirring after every 1 to 2 minutes with a ladle.

After the kadhi is cooked for total of 8 minutes, it is ready. Add chopped coriander leaves and pour it in a serving bowl. 

Serve hot with steamed rice or paratha. 

Aam kadhi recipe below:

Aam Kadhi recipe Prep time Cook time Total  10 min  15 min  25 min Aam Kadhi- A quick easy and tangy curry or soup made using mango pulp, curd and gram flour, tempered and flavored with Indian spices. AUTHOR: Monali RECIPE TYPE: Main CUISINE: Gujarati SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 Ripe Mango/Aam ½ cup Curd/yogurt/dahi 3 tbsp. Gram flour/Besan 2 tbsp. ghee ¼ tsp Mustard seeds/Rai ¼ tsp Cumin seeds/Jeera ¼ tsp fenugreek seeds A pinch of Asafoetida/Hing ½ tsp ginger paste/Adrak paste 2 Green chili, slit 1 dry red chili/sukhi lal mirch 8-10 curry leaves 1/8 tsp turmeric powder ½ tsp Salt or to taste 2½ to 3 cups Water 2 tbsp. chopped green coriander  DIRECTION Wash ripe mango, peel and chop the pulp. Discard the seed. In a grinder, add the mango chunks, gram flour and curd. Blend thoroughly until so as to ensure that there are no lumps and mango pulp mixture is formed into a paste. Add 3 cups of water to it and wisk for 1 minute, until everything is mixed well.  Heat ghee in a kadhai. Add cumin seeds, mustard seeds and fenugreek seeds.  Now add slit green chilies, broken dry red chili, curry leaves, ginger paste and asafoetida. Stir fry just for few seconds. Add turmeric power followed by the mango curd mixture. Stir constantly to cook until it boils once. After that reduce the flame and let it simmer. Add salt and keep stirring after every 1 to 2 minutes with a ladle. After the kadhi is cooked for total of 8 minutes, it is ready. Add chopped coriander leaves. The aamras kadhi is ready to serve.  NOTES If you prefer the kadhi to be sweeter, then add 1 to 2 tsp sugar into it. SERVING SUGGESTION Serve this sweet and sour piping hot kadhi with chapatti/paratha or rice and relish eating.