Authentic Himachali Khatta Meetha Amb ka Madra with Warm Pahadi Roti
A delightful Himachali delicacy featuring raw mango simmered in a rich, spiced yogurt-based gravy with a perfect balance of sweet and tangy flavors. Served warm with rustic flatbreads for a truly comforting hill-country meal.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add cumin seeds, fennel seeds, fenugreek seeds, and dry red chilies, allowing them to crackle.
2
Add the chopped raw mangoes to the tempering and sauté for 3 to 4 minutes until they begin to soften slightly.
3
Stir in the turmeric powder, red chili powder, and salt, mixing well with the mango pieces.
4
In a small bowl, whisk the chickpea flour into the beaten yogurt to prevent curdling, then lower the heat and slowly pour the yogurt mixture into the pan.
5
Add water and jaggery powder, stirring continuously on medium-low heat until the gravy thickens and comes to a gentle boil.
6
Simmer for about 15 minutes until the mangoes are tender and the flavors meld harmoniously.
7
Garnish with freshly chopped coriander leaves and serve warm alongside freshly made Pahadi rotis.
Ingredients
2 raw green mangoes, peeled and chopped
1.5 cups thick curd (yogurt), whisked
2 tablespoons ghee
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
2 dry red chilies
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
2 tablespoons jaggery powder
1 tablespoon roasted chickpea flour (sattu)
Salt to taste
1 cup water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.