Today, its drizzling a little which means winter's here. Yes, during the transition from summer season to winter it drizzles at my place. With the temperatures dropping down, I was longing for some warm saar/ kadhi/soup kind of drink just to slurp on. This is what I prepared, a tangy kadhi from raw mango.
2 raw mangoes
1 green chilli, sliced vertically [ Adjust the no as per your preference for spicy levels]
1 tbsp rice flour
1 cup coconut milk [You can use tinned one or extract it from coconut]
Pinch of turmeric
Finely chopped coriander leaves
Salt and Sugar as per taste
1 tbsp ghee
1/2 tsp mustard seeds
1/4 tsp of asafoetida/hing
Few curry leaves
Add water to the rice flour and make a smooth paste. Keep it aside. Wash and clean the raw mangoes. Immerse it in enough water in a vessel and cook them in boiling water till tender. Once cool squeeze the pulp and discard the skin, seed. Mash the pulp with a fork. Add the rice flour paste, enough water, sliced green chilli, turmeric, salt, sugar and mix well. Let it boil for 5 minutes over low flame. Next add coconut milk and simmer for 2 minutes.
Meanwhile, heat ghee in skillet. Add mustard seeds and allow them to pop. Now add asafoetida and curry leaves. Pour the seasoning on kadhi and cover the vessel with lid. Garnish it with finely chopped coriander leaves and serve it with steamed rice. This also can be served as a tangy soup - a variation to regular soup preparation :)
Linking it to Vardhini's Dish it out event - Coconut & Sugar/Salt hosted by nandoos Kitchen and Cook up some soups/ breads