Halwai January 23, 2022

Ingredients:

• Ripe Mango – 2
• Thick curds – 2 cups
• Coconut grated – 3/4 cup
• Red Chillies – 3
• Green chillies – 2 (slit)
• Cumin seeds-1 tsp
• Oil – 2 tsps
• Mustard Seeds – 1 tsp
• Fenugreek seeds – 1 tsp
• Salt and Jaggery to taste

Method:

  1. Cut ripe mangoes and steam for 5 minutes with the seeds.
  2. Once cooled, squeeze out as much juice as possible.
  3. Add 1/2 cup water and simmer on low heat for 5-7 minutes with 1/2 tsp turmeric powder and salt.
  4. Grind together coconut, red chillies and cumin seeds to a smooth paste.
  5. Beat the curds and blend with half of the ground paste.
  6. Add the remaining paste to the simmering mango kadi. Mix well and continue to simmer.
  7. Add 1 tsp jaggery and simmer for 2 minutes.
  8. Take off heat and slowly add the curd-paste mixture and stir.
  9. On a low flame, simmer the kadi for 3 minutes. Take off heat.
  10. In a kadai heat oil and add mustard and fenugreek seeds.
  11. Once they splutter, add it to the mango kadi and serve hot with rice and pappads.

Recipe courtesy of Sumathy