This Mango Season Savour Some Malabari Mango Kadhi By Chef Maharaj Bhawar Singh

With scorching heat, comes the urge for fresh juicy mangoes. Relished fresh off the tree, squeezed into a pulp, mixed in curries, pickled, grilled, enjoyed as desserts or had in just about any form, mangoes are the food of the Gods and no onecan have enough of them. If you are a mango freak who wants to indulge in the divine fruit for breakfast, lunch and dinner this summer, then you must head over to KhandaniRajdhani. The king of thalis is all set to once again celebrate the grand flavours of the king of fruits at its annual Aamlicious festival. 

Mango lovers can trace the sweet memories associated with mangoes by gorging on this fruit in a bunch of options like everyone’s favourite, Aamras, Mango Sabudana Kheer or Palak Aamras Chaat. The menu will also include contemporary innovations such as the delicious Kachi Kairi Ring Dhokla, the refreshing Ker Sangri, aromatic Mango Pulao and delectable Mango Fajeto. To top it all up nicely, there’s the irresistible Mango Jalebi that will leave you craving for more. 

Prepared fresh every day from the juiciest and choicest mangoes of the season that are sourced from trusted farms, these Aamlicious indulgences will be served on a carefully curated rotational menu. Diners will be spoilt for choice with each meal having at least 5 to 6 mango preparations. The 100% vegetarian thali is an annual feast encompassing an exceptional amalgam of India’s never-heard-before yet most loved mango delicacies. 

Here's the recipe of Malabari MangoKadhi

Cooking Time – 15 Minutes 

Serves – 2 

Ingredients 

•    1 Ripe Mango cut into pieces 

•    1 Tsp roasted Jeera

•    Shallot Onion – 1 Cup 

•    Yogurt - 1 Cup

•    ½ Tsp Red Chilli Powder

•    ½ Tsp Turmeric Powder

•    1 Tsp Coconut Oil 

•    ½ Tsp Mustard Seeds

•    ½ Tsp Fenugreek Seeds

•    ½ Cup Coconut – Grated 

•    1 Red Chilli – Split 

•    Few Curry Leaves 

•    Salt To Taste

•    A pinch of Sugar

•    Coriander Leaves – Chopped – 1 Tsp

Method 

•    Cook the Mango in about ½ cup water for few minutes 

•    Grind the Coconut, Cumin, Shallot Onion, Turmeric, Chillipowder to a smooth paste adding water

•    Add the ground Coconut paste to the mango and simmer for 3-4 mins.

•     Beat the curd with 1/2 cup water until smooth, when the mango-coconut mixture has simmered for about few minutes switch off the flame and add beaten curd. mix well

•    Heat oil in a small pan, for tempering. Add the Mustard seeds, Fenugreek seeds Red Chilies, And Curry Leaves.

•    Add the tempered ingredients to the curry ,mix well, add salt.