Kadhi prepared with raw mango has a very different taste then kadhi prepared with curd. Usually pakoras are not added in this kadhi but small chunks of raw mango are added.
Firstly peel mangoes and take out its pulp. Now cut the pulp into small chunks. Add some half the amount of oil in pan to be used for making kadhi. When oil is hot, add half the amount of cumin seeds. After sauteing cumin seeds, add turmeric powder, chopped mangoes, green chilies (slit length wise). Saute the masala for while and add 1 cup water into it. Cover and cook on low flame until mango chunks get soft.
Meanwhile, prepare batter from gram flour. Take gram flour in a big bowl, add little water and stir until all lumps dissolve. Now add 3 cups more water and dissolve gram flour in water completely. Batter from gram flour is ready.
After 4 minutes, open and check the mango pieces. Mango chunks have turned soft and can be pressed easily. Add gram flour batter in cooked mango chunks. Stir nicely with help of a spoon and cook until kadhi simmers once. Keep the flame high. After it simmers once, add salt and half the amount of red chilly powder. Cook for 8 to 10 minutes on low flame so that their is constant boil in the kadhi. Stir the kadhi after every 2 minutes. Kadhi is ready, turn off the flame and prepare another tadka for the kadhi.
Heat rest of the oil in a small pan. When oil is sufficiently hot, add cumin seeds. After sauteing cumin seeds add asafoetida, curry leaves (chopped finely). Turn off the flame and now add red chilly powder. Pour this tadka over the kadhi. Scrumptious raw mango kadhi is ready.
Serve this tantalizing raw mango kadhi with chappati, parantha or rice and relish eating.
Suggestion:
