Are you one of those who love the combination of sweet and spicy? Like jam with jalapeno or chocolate with cayenne pepper? I am certainly a fan of these contrasting flavors in one dish; but if someone asked me to try Kadhi made with sweet, ripe mango pulp, I would've made a weird face. That's exactly what I did when I was introduced to this Gujarati specialty. I was visiting my friend Amishi's Grandma in India on one of our coinciding trips. Amishi and I have been very close friends through high school all the way to grad school. We've had a lot of culinary adventures together in our dorm kitchens. So I trust her when it comes to food. Nevertheless, when she told me that Aamras Kadhi (Mango puree Kadhi) was on the menu at her Grandma's place, I couldn't hide a big question mark on my face. This kadhi totally surprised me though (in a positive way) and expanded the list of everything I love sweet n spicy. I've held onto Aamras Kadhi recipe for a while. Now that Alphonso puree is available in the Indian grocery store, I decided to have a go at it.
Aamras Kadhi (Mango Puree Kadhi)
3/4 Cup mango puree - I used sweetened canned puree.
2 Tablespoons yogurt
A couple of pinches asafoetida
1/4 Teaspoon turmeric powder
1 Teaspoon cumin seeds
1/4 Teaspoon fenugreek seeds - Optional
2 Small Thai chilies/ 1 serrano chili - chopped
1 Spring curry leaves
2 Teaspoons ghee/clarified butter
Salt to taste
Water as needed
- Mix mango puree and yogurt together.
- Heat ghee in a kadhai. Add cumin seeds and curry leaves.
- Add asafoetida, turmeric and green chilies once the cumin seeds splutter. Saute for a few seconds until the tempering is fragrant.
- Add the mango-yogurt mixture to this tempering and season with salt. Add water to achieve desired consistency.
- Bring the kadhi to a boil then lower the heat to simmer for 2-3 minutes.
The kadhi can be eaten with roti or puri. I like to drink it by itself. The perfect finish to a meal.