Mango Yoghurt Broth (Aam Ka Jhor)
A delicious kadhi (yoghurt broth) made with ripe mangoes. Sweet and tangy, it can be enjoyed as a soup too. Tastes even better with gram flour fritters.
| Preparation time | 0m | Difficulty |   |
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| Cooking time | 0m | Budget | |
| Serves | 4 | Published | Friday, 30 August 2013 |
| Recipe type | Vegetarian | Author | Manisha Sharma |
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Ingredients
For 4 people (
)
Recipe
- 1 ripe mango (large)
- 1 cup(s) buttermilk (chaas)
- 1 tablespoon(s) gram flour (besan)
- 250 mL water (as required)
- 1 tablespoon(s) oil
- 1/2 teaspoon(s) cumin seeds
- 1/2 teaspoon(s) mustard seeds
- 1 pinch(es) asafoetida
- 2 red chillies (whole)
- 1 teaspoon(s) red chilli powder
- 1 1/2 teaspoon(s) salt (as per taste)
Mango Yoghurt Broth (Aam Ka Jhor) Directions
- One large ripe mango will give you 220–250ml of pulp. Immerse the mango stone in some water and rub out any leftover pulp. Discard the stone and keep the water aside.
- Mix gram flour into the mango pulp using a whisk to ensure there are no lumps. Add buttermilk and the above water. Whisk to remove lumps.
- Heat oil in a deep pan. Add mustard seeds and let it sputter. Add cumin seeds and whole red chillies - the cumin seeds will crackle and the red chillies will change colour.
- Lower the flame and add the liquid mixture to the oil. Stir continuously till the first boil to prevent the curd in the buttermilk from breaking. After the first boil, add salt and continue to stir for 2 more minutes. Reduce the flame and let it cook for 20 minutes or till 3 to 4 boils. Add water to adjust the consistency.
- Serve with chapatti or rice, or have it like a soup!
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