Kairi Chi Kadhi
by Tarla Dalal
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Added to 10 cookbooks
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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)
- Combine the mangoes and ¼ cup of water in a microwave safe bowl, mix well and micorwave on high for 3 minutes. Keep aside.
- Combine the coconut, green chillies, coriander and ginger in a mixer and blend till smooth using 4 tbsp of water.
- Add the mango-water mixture and blend in a mixer to a corse mixture. Keep aside.
- 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.
- 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.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||118.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||6.1 mg|
|Folic Acid||3.9 mcg|
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