Come summer and we start experimenting with mangoes in every way we can. From Aamras to pickles, to raitas, to desserts, innumerable possibilities.Using Mangoes in savoury dishes is an interesting pairing. Slightly sweet, tangy, this Mango Kadhi is a recipe my mom learnt from her mom. Here it is for you all to try :)MANGO KADHI

Ingredients:3 cups beaten yogurt (slightly sour)1 ripe Mango (not too ripe, fibreless variety works best)1 1/2 Green chilies1/2 inch Ginger2 tbsps Grated Coconut1/2 tsp Cumin seedsSalt to tasteSeasoning:1 tsp Sesame Oil1/4 tsp Mustard seeds1/2 medium Red Chili1/4 tsp Fenugreek seedsCurry leaves, a fewMethod:1. Grind coconut, green chilies and cumin seeds to a fine paste using a little water.2. Quarter the mango and cook in very little water, only till the skin is tender. Take care not to overcook.3. Whisk together the yogurt, salt, ground paste.4. Add the semi-cooked mango quarters and let simmer on low flame, stirring continuously but not vigorously.5. After about 5-7 minutes, check for salt and remove from flame.6. For tempering, heat oil, add mustard seeds and let splutter.7. Add the red chili, curry leaves and finally the fenugreek seeds. Let brown slightly and add to the kadhi.Serve hot with rice, rotis, Indian String hoppers, dosas or Adais. The list is endless :)
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