Ripe Mango Kadi (Pulichery)

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

How to Make Ripe Mango Kadi (Pulichery)

  • Cut ripe mangoes and steam for 5 minutes with the seeds.
  • Once cooled, squeeze out as much juice as possible.
  • Add 1/2 cup water and simmer on low heat for 5-7 minutes with 1/2 tsp turmeric powder and salt.
  • Grind together coconut, red chillies and cumin seeds to a smooth paste.
  • Beat the curds and blend with half of the ground paste.
  • Add the remaining paste to the simmering mango kadi. Mix well and continue to simmer.
  • Add 1 tsp jaggery and simmer for 2 minutes.
  • Take off heat and slowly add the curd-paste mixture and stir.
  • On a low flame, simmer the kadi for 3 minutes. Take off heat.
  • In a kadai heat oil and add mustard and fenugreek seeds.
  • Once they splutter, add it to the mango kadi and serve hot with rice and pappads.