Kairi Chi Kadhi

Kairi Chi Kadhi

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Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice)

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Kairi Chi Kadhi recipe - How to make Kairi Chi Kadhi

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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For the coconut-mango paste

    For the coconut-mango paste
  1. Combine the mangoes and ¼ cup of water in a microwave safe bowl, mix well and micorwave on high for 3 minutes. Keep aside.
  2. Combine the coconut, green chillies, coriander and ginger in a mixer and blend till smooth using 4 tbsp of water.
  3. Add the mango-water mixture and blend in a mixer to a corse mixture. Keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a deep non-stick kadhai, add the mustard seeds, fenugreek seeds, cumin seeds, curry leaves, asafoetida and turmeric powder and sauté on a medium flame for 30 seconds.
  2. Add the coconut-mango paste, 1 cup of water, salt, coriander powder and jaggery, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  3. Serve hot garnished with coriander.

Nutrient values per serving
Energy126 cal
Protein0.6 g
Carbohydrates13.1 g
Fiber1.9 g
Fat8 g
Cholesterol0 mg
Vitamin A118.2 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C6.1 mg
Folic Acid3.9 mcg
Calcium11.4 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0.8 mg
Potassium30.3 mg
Zinc0 mg

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Kairi Chi Kadhi
 on 17 Jul 15 05:12 PM

Kairi chi kadhi... a tangy kadhi which goes best with hot rice.. the paste added to the kadhi gives a nice flavour to the dish.. i relished this just like a soup which i enjoyed.