Mangoes have become a staple in our house especially in summer. Maybe it’s because they are not available throughout the year. Or maybe the tangy flavor that it imparts to a dish is highly irresistable.
Seriously, I wish I could plant a mango tree in my backyard. And a papaya tree… The list just goes on… But unfortunately they don’t thrive in our climate.
About this kichadi.
Kichadi, the South Indian version of raita , is basically cooked vegetable mixed with yogurt. I made mine using grated raw mango. But you can choose cucumber or carrot instead. And I served it with rice and fried fish . Match made in heaven.
Ingredients
- ▢ 1 large raw mango grated or very finely chopped
- ▢ 1 inch piece ginger finely chopped
- ▢ 2 - 3 green chillies finely chopped
- ▢ 2 shallots finely chopped
- ▢ 1 and ¼ cup yogurt
- ▢ 2 tablespoon oil
- ▢ Tempered Spices:
- ▢ ¼ teaspoon mustard seeds
- ▢ A pinch of fenugreek seeds
- ▢ 1 - 2 dried red chillies broken into small pieces
- ▢ 1 sprig of curry leaves
- ▢ 2 - 3 tablespoon oil
Instructions
- Heat 2 tablespoon of oil in a deep pan over medium heat. Add shallots and fry for a few minutes until browned. Now throw in ginger and green chillies and fry them.
- Now stir in grated mango and add enough water to cook mango. Don’t forget to add enough salt. When done, set aside and let it cool down.
- Once cooled, add yogurt and mix well. Set aside.
- For the tempered spices, heat 2-3 tablespoon oil in a fry pan over medium heat. Add mustard seeds and let them pop. Now add the rest of the ingredients (fenugreek seeds, red chillies, and curry leaves), and fry until fragrant.
- Before serving, add the tempered spices to the mango-yogurt mixture and mix well.
Nutrition
Ingredients
- ▢ 1 large raw mango grated or very finely chopped
- ▢ 1 inch piece ginger finely chopped
- ▢ 2 - 3 green chillies finely chopped
- ▢ 2 shallots finely chopped
- ▢ 1 and ¼ cup yogurt
- ▢ 2 tablespoon oil
- ▢ Tempered Spices:
- ▢ ¼ teaspoon mustard seeds
- ▢ A pinch of fenugreek seeds
- ▢ 1 - 2 dried red chillies broken into small pieces
- ▢ 1 sprig of curry leaves
- ▢ 2 - 3 tablespoon oil
Instructions
- Heat 2 tablespoon of oil in a deep pan over medium heat. Add shallots and fry for a few minutes until browned. Now throw in ginger and green chillies and fry them.
- Now stir in grated mango and add enough water to cook mango. Don’t forget to add enough salt. When done, set aside and let it cool down.
- Once cooled, add yogurt and mix well. Set aside.
- For the tempered spices, heat 2-3 tablespoon oil in a fry pan over medium heat. Add mustard seeds and let them pop. Now add the rest of the ingredients (fenugreek seeds, red chillies, and curry leaves), and fry until fragrant.
- Before serving, add the tempered spices to the mango-yogurt mixture and mix well.
