Sunday, 15 July 2012

Mango Kadhi

Ingredients Required Mango Chutney
2 tbsp. Chick Pea Flour
2-3 tbsp. Hawberry Farms Hot Mango Chutney
1 tbsp. Yogurt (optional) 
2 cup water
1 tbsp. Canola oil for Tempering
1 tsp. Cumin Seeds for Tempering
1 tsp. Asafetida** for Tempering
Chopped cilantro for garnish 


Directions
• Mix hot mango chutney, chick pea flour and yogurt in to a smooth paste.
• Add water and boil it with constant stirring (important) for 10 min.


For Tempering* Mango Kadhi
• Heat canola oil.
• Add a tea spoon cumin seeds and a pinch of asafetida. Pour it over the mango kadhi.
• Garnish with chopped cilantro.


This can be eaten as a soup, with rice pilaf. To use it as dipping sauce with bread, make it thicker by adding more chick pea flour.
This can also be used
as fondue with no cheese.


*Tempering - is adding spices, mustard, cumin and sometimes some herbs to hot oil and pouring the oil on top of the cooked dish. Some flavours are enhanced when cooked in oil rather than water.
**A pinch of asafoetida is also commonly added to the tempering for aroma, but since it may not be available in every grocery store, it can be omitted from the recipe.

Mango Kadhi TwoMango Kadhi Three

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