Mangodi – 1/2 cup
Curd – 300 grams (1 1/2 cup)
Oil – 3 tbsp
Mustard seeds – 1 teaspoon
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Green chilies – 2 (finely chopped)
Ginger – 1-inch long piece (finely chopped)
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp (add to taste)
Salt to taste
Method
Churn the curd then put it in a utensil, mix curd and gram flour till they blend in completely and become a homogeneous mixture. Add 6 cups of water in gram flour mixture.
Heat 2 tbsp oil in a wok, put cumin seeds, mustard seeds, asafoetida and Fenugreek seeds and ginger in hot oil.
Saute till spluttering cumin seeds.
Now add mangodi and roast till it turns light brown.
Add turmeric powder and 1 cup water after that add red chilli powder and mix it well and cover and cook on a low flame till mangodis turn soft.
After Mangodis are cooked, put the gram flour mixture and stir till it comes to boil(cook on a high flame so that Kadi comes to boil quickly).
Add salt, green chili after Kadhi comes to boil.
Lower the flame, now allow Kadhi to cook on a low flame for 15-20 minutes.
Stir Kadi with a spoon every 3-4 minutes.
You will see Gram flour Malai all over the surface of the Kadhi.
Kadhi is ready.
Try this recipe yourself and let us know.
