Mango Kadhi

Sweet Kadhi  is a Gujarati speciality, which has a sweet, sour and pungent taste. Gujarati kadhi itself has a wonderful taste and adding mango pulp only it makes it more rich and aromatic. Mango Kadhi is very simple to make and can be served with plain roti, khichadi or steamed rice.

Servings :
4 persons along with main course 

Ingredients :

For chickpea slurry :
2 tspns chickpea flour (Besan)
4-5 tspns water

For Tempering :
1 tspn ghee 
1 tspn cumin seeds (Jeera)
1/4 tspn fenugreek seeds (Methi)
1/4 tspn asafoetida powder (Hing)
1/2 tspn ginger paste
1-2 green chillies  (Chopped)
7-8 curry leaves

For Mango Kadhi :
1 cup alphanso mango pulp
1 cup semi-sour curds
1/2 cup water
2 tbspns sugar (or as per taste)
Chickpea slurry (as above)
1/2 tspn turmeric powder
Salt to taste

For Garnishing :
Chopped fresh coriander leaves

Method :

To make chickpea slurry :
Take chickpea flour in a bowl. Add some water to it. whisk it to form smooth paste. 

To make Mango Kadhi :
Take curd in a bowl. Whisk it with the help of blender. Add some water and again whisk it. Then add chickpea slurry to the curds and blend it. Also whisk the Mango pulp separately and set it aside. 

Now heat ghee in a pan. Then add cumin seeds, fenugreek seeds, asafoetida powder, ginger paste, green chillies and curry leaves to the ghee. Pour curd mixture and stir it. After a minute, add mango pulp to the mixture and mix it. Thereafter add turmeric powder, sugar and salt. Simmer it for 4-5 minutes. Garnish it to chopped fresh corriander leaves.

Serve hot with roti, rice or khichadi. 

Notes :

1. You may also add clove powder to enhance the taste of Kadhi. 
2. If you remove the key ingredient - Mango pulp, then it becomes regular Gujarati Kadhi