Ripe Mango Kadhi With Black Rice and Salad

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Ripe Mango Kadhi With Black Rice and Salad. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Just in addition, the time it takes to cook Ripe Mango Kadhi With Black Rice and Salad estimated approx 50 minutes.

To get started with this particular recipe, we must prepare a few components. You can have Ripe Mango Kadhi With Black Rice and Salad using 22 ingredients and 4 steps. Here is how you can achieve it.

#WIS

This is my one Pot meal.Tasty and Healthy Too. ❤😋🥰👌

Ingredients and spices that need to be Prepare to make Ripe Mango Kadhi With Black Rice and Salad:

1. 2 Ripe Mango Pulp
2. 1/2 Cup Curd
3. 1 tbsp Besan
4. 1 pc Onion
5. 1 tbsp Ghee
6. 1/2 tsp Cumin Seeds
7. 1 Cinnamon Stick
8. 1 Cardamon
9. 2-3 pc Cloves
10. Few Curry leaves
11. Few Mango pieces
12. 1/4 tsp Asafoetida
13. As Per Taste Salt
14. 1 tbsp ginger Chilli paste
15. 1 tbsp Jeggary
16. 1/2 tsp Red Chilli Powder
17. 1/2 Tsp Turmeric powder
18. For Rice
19. 1/2 Cup Black rice
20. As per taste Salt
21. As required Carrot Cucumber boiled Corn for Salad
22. as needed coriander leaves

Instructions to make to make Ripe Mango Kadhi With Black Rice and Salad

1. For Black Rice. Wash and soak rice for 5-6hrs.
   Steam adding salt and 1/2tsp. ghee
2. For Kadhi:- Heat ghee in a pan. Crackle cumin seeds cardamom cinnamon stick curry leaves asafoetida ginger chili paste and onion slices and salt Saute till onion looks transparent. Add Mango pulp. and saute on a slow flame.
3. Now take a curd mix besan in a bowl. And add in a mango pulp mixture. Add 1/2glass of water and stir. Add red chili powder and turmeric powder and cook for 7-10min. Lastly, add jaggery and cook on a slow flame for 3-4min. Add coriander and turn off the flame.
   Mango kadhi is ready.
4. Healthy tasty Ripe Mango Kadhi and Black rice are Ready to serve. Garnish with mango pieces and coriander. Serve hot with salad and enjoy.

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