Thursday, November 10, 2011

Mango Kadi (Mango Stew)

My grandmother made Mango Kadi (also known as molagushyam) with green and/or semi-ripe mangoes - to use up all the windfalls of mangoes from the orchard - and the simple but delicious taste is unforgettable! And depending on the mangoes, the kadi could be tart or sweet; a little jaggery or brown sugar may be added if the kadi is too tart for your taste. Kadi may be served as a chutney-like side dish with mild flavored curries like poricha kuzhambu, molakootal, simple dal, etc for a nice contrast in flavors.

Since I prefer eating most fruits, especially mangoes, fresh rather than cooked, this kadi is an exception if and only when there is an abundance of mangoes and if they are unripe or under-ripe. Kadi, Pulisseri, or Pachadi are the perfect dishes to make if the mango is too tart for eating fresh and/or too ripe for making pickles.


2 green/semi-ripe mangoes
1/2 tsp Sea salt or to taste
1 pinch Turmeric
1 - 2 Tbsp Jaggery (optional)
2 or 3 dry red chilies
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds
1 sprig fresh Curry Leaves
1 tsp Coconut oil


Wash well and lightly peel the mangoes; cut the flesh away from the seeds into irregular pieces.

Combine mango pieces with the salt, turmeric, one red chile broken in half; cook in a scant cup of water until soft. Add the jaggery if desired while the mangoes are cooking. Add a little more water as necessary; you don't want too much liquid left at the end but still nice and juicy. Turn off the heat and set aside.

Heat a small pan with the oil and add the mustard and fenugreek seeds. When the seeds brown a bit, pop and dance, add the broken chile and curry leaves; cover and cook until the sizzling subsides - a few seconds. Remove from heat and add to the Kadi.

Let the Kadi rest covered for a few minutes.

Serve the Kadi hot, warm, or at room temperature with rice/roti with other favorite accompaniments. Enjoy!!

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