Mango and curry would possibly sound like an uncommon mixture to a couple, however don’t shrink back from attempting one thing new whereas at residence. This kadhi style-curry from Kerala just isn’t solely tangy however the fascinating blends of herbs and coconut make it wealthy in dietary fibre and proteins. It makes for an excellent summer season lunch choice!
Study the recipe from none aside from chef Sanjeev Kapoor who not too long ago shared it on Instagram.
2 – Giant badami mangoes ripe
¾ cup – Recent coconut scraped
10-12 – Madras onions peeled
2-3 – Inexperienced chillies
¼ teaspoon – Turmeric powder
½ – Purple chilli powder
½ cup – Coconut milk
Salt – To style
2 tbsp – Coconut oil
1 tsp – Cumin seeds
1 tsp – Mustard seeds
1 tsp – Fenugreek seeds (methi dana)
7-8 – Curry leaves
2 – Purple chillies dried
*Slice the mangoes and scoop out the flesh and preserve in a bowl.
*In a blender, add coconut, madras onion, inexperienced chillies and water. Mix till it turns right into a superb paste.
*Warmth up a pan and add mangoes, turmeric powder, pink chilli powder and a pair of cups water, stir nicely and permit the combination to boil.
*Add coconut paste and prepare dinner for 1-2 minutes. Add coconut milk and salt and prepare dinner for one more 2-3 minutes. Take away the pan from warmth.
*Warmth coconut oil in a pan, add mustard seeds and warmth till they splutter. Add cumin seeds, fenugreek seeds, curry leaves and dried pink chillies, combine them nicely. Saute for 1 minute and add the combination to the curry and blend nicely.
Would you prefer to attempt?