Thursday, April 25, 2013

Sweet And Spice, And Everything Nice

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 resonates all of the wonderful flavors of besan kadhi - slight tang from yogurt, fragrance of ghee tadka and curry leaves, earthy bite of cumin, and heat from green chilies. The addition of ripe mango puree adds a whole new dimension to this already wonderful combination. Surprisingly, It doesn't get overpoweringly sweet. The savory ingredients create a perfect balance leaving pleasant layers of flavors on your tongue. If you like sweet 'n' spice, this is a must try.  Aamras kadhi makes for a very refreshing drink  - perfect for the summer days when this mighty fruit is available. It tastes great hot or cold.


Aamras Kadhi (Mango Puree Kadhi)

Ingredients:
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.


4 comments:

Shama Nagarajan said...

delicious and yummy

Anonymous said...

Awesome:)

Priyanka said...

Wow, never heard of this recipe before. Sounds interesting!

Snehal said...

Thank you!

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