Aamras ki Kadhi is a Rajasthani Curry made with mango pulp. It uses both raw and ripe mangoes and is garnished with crunchy boondi.
Aam is mango and a curry made with its puree has an amazing flavour, this kadhi belongs to Rajasthani Cuisine and has the sweetness of ripe mangoes and the tartness of raw mangoes. The kadhi does need some buttermilk for making it a little sour and cutting down the sweetness of mangoes and balancing the sweet and sour flavours. Chickpea flour is the thickening agent here.
Rajasthan and Gujarat are neighbouring states and we notice that the cuisine has a lot of similarities. The Gujarati Fajeto is made with only ripe mango, which is more on the sweeter side, in comparison to the Rajasthani Aam ki Kadhi. Also, the Rajasthani’s add tiny chickpea flour dumplings to the kadhi which give a slight bite to the kadhi, its a very soft bite as the boondi melts in the hot kadhi. It’s hard for me to compare the kadhis because they both taste fantastic, they both are on similar lines, yet different.
Aam ki Kadi was one of the dishes that I made for a Rajasthani ki Thali for our Thali and Platter Festival, which was for September Mega BM. There were many new dishes for this thali and Aam ki Kadhi was appreciated for its flavours.
Aam Ras ki Kadhi is my Day 3 post under the theme Pick 3 states and one dish from your choice, and for today I have picked Rajasthan.
For Day 1, I choose Bengal as my state and made Tomato & Date Chutney.
Day 2, I chose Uttar Pradesh and made Bhune Aaloo.
Aamras ki Kadhi
1 cup mango purée
5 tbsp raw mango purée
1 cup buttermilk
2 tbsp chickpea flour
1 tsp turmeric powder
1 tsp red chilly powder
Salt to taste
2 tbsp oil
1 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1 bay leaf
3 green chillies, finely chopped
1 tsp ginger, julienned
1 dried red chilly
1/2 cup boondi
In a medium bowl combine mango purée, raw mango purée, buttermilk and chickpea flour.
Blend them well, strain the mixture to get a lump-free mix.
Mix the turmeric, red chilly powder, asafoetida and salt.
In a skillet heat 1 tbsp oil.
Add cumin seeds, sauté till they crackle.
Add mustard seeds, fenugreek seeds, bay leaf and green chillies.
Add to the mango buttermilk mix and bring it to a boil.
Simmer and cook for 8-10 minutes.
Add the boondi.
Heat the remaining 1 tsp oil.
Add ginger, dried red chillies and add to the kadhi.
Sprinkle coriander leaves.