From the Banks of Ganges , Lets now travel to Land of golden deserts, majestic forts to a rich cultural heritage, such is the land of warriors. Rajasthan has always thrilled us, from the bright colors displayed against the pale backdrop of heat to the sparkling dessert sand. Food forms an essential component while describing any place and it’s often a reflection of its topography coupled with the socio-historical culture.
Rajasthan is a dry area, hence a lot of food preparations use less water and more of curd / Butter milk as substitutes. This is peculiar to most of the Rajasthani delicacies and renders a special creamy texture to the food preparations. Rajasthanis are also heavily dependent on lentils, grains and gram flour .
Indian House hold every body know how to make a Pakoda walli Kadhi whether Punjabi or Rajasthani or Gujarati … But this Summer try this Kadhi ..
During the Summer This Kadhi is specifically prepared if there is a celebration or Some body special is arriving in a Rajasthani House . Believe in me you would love it …
Mango Puree – 1/2 cup ripe or pulpy mango + 1/2 cup raw green mango
Curd – 3/4 cup, mixed and whisked with 3/4 cup water
Turmeric Powder – a pinch
Red Chilli Powder – a pinch
Salt as per taste
Oil – 1 tsp
Cumin Seeds – 1/4 tsp
Fenugreek Seeds – a pinch
Mustard Seeds – 1/4 tsp
Curry Leaves – few
Asafoetida Powder – a small pinch
Green Chillies – 2, small, split
Oil – 1/2 tsp
Ginger – 1 tsp, julienned
Dry Red Chillies – 1, broken
Coriander Leaves 1 tsp
Boondi – 1 tsp
1. Mix the mango puree, curd, turmeric powder and red chilli powder in a bowl.
2. Mix well until blended. Keep aside.
3. Heat oil in pan.
4. Add the curry powder, asafoetida powder, gren chillies, mustard seeds, fenugreek seeds and cumin seeds.
5. Fry for a minute or two.
6. Reduce flame and add the mango puree mixture.
7. Keep stirring regularly and sprinkle salt.
8. Cook for 15 minutes on low flame and add the Boondi or Pakora or any Vegetable one wishes .
9. Simmer for a few minutes till cooked and oil floats to the surface.
10. Transfer to a serving bowl.
11. Heat oil for tempering in a frying pan.
12. Fry the tempering ingredients for a minute and pour into the kadhi.
13. Serve hot.