Ripe Mango Kadi (Pulichery) Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped mangoes, turmeric powder, red chili powder, and salt. Cook until the mangoes are soft.
• STEP 4.In a separate bowl, whisk the yogurt until smooth.
• STEP 5.Add the whisked yogurt to the cooked mangoes and mix well. Cook for a few more minutes.
• STEP 6.Garnish with coriander leaves and serve hot with steamed rice.

Cooking Tips

• Choose ripe mangoes that are slightly soft to touch for the best flavor.
• Adjust the amount of red chili powder according to your spice preference.
• Make sure to whisk the yogurt well to avoid any lumps in the curry.

Storage and Serving

• Leftover mango kadi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with a little water if needed.
• Serve the mango kadi with steamed rice or as a side dish with roti or paratha.