Benarasi aam ki kadhi Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.In a bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt.
• STEP 3.Heat oil in a pan and add cumin seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 4.Add the chopped mangoes and cook for a few minutes until they become soft.
• STEP 5.Pour the yogurt mixture into the pan and stir well.
• STEP 6.Add water and bring the kadhi to a boil. Simmer for 10-15 minutes.
• STEP 7.In a separate pan, heat ghee and add mustard seeds, dried red chilies, and curry leaves. Let them crackle.
• STEP 8.Pour this tempering over the kadhi and mix well.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose ripe mangoes that are slightly soft to touch for the best flavor.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• To make the kadhi thicker, increase the quantity of gram flour.
• For a creamier texture, you can add a tablespoon of fresh cream to the kadhi.

Storage and Serving

• Benarasi aam ki kadhi is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi on the stovetop or in the microwave before serving.