NARLA CHI KADI
Bombay Coconut And Green Mango Soup
Jewish Food: The World at Table by Matthew Goodman
Among the Bene Israel Jews, this unusual but very delicious dish is served on holidays or other special occasions. It can be served by itself, as a soup, or served over rice as a side dish. Green mangoes are one of the chief souring agents of Bene Israel cookery, along with limes and the sour fruit known as kokam. Green mangoes, curry leaves, and rice flour can be purchased in many Indian groceries. So can ginger and garlic paste, though you can use fresh instead.
SERVES 6
2 tablespoons vegetable oil
3 to 4 whole dried red chili peppers
10 curry leaves
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/2 teaspoon turmeric
1 teaspoon ginger paste or finely chopped ginger
1 teaspoon garlic paste or finely chopped garlic
1 13-ounce can unsweetened coconut milk
3 cups water
2 tablespoons rice flour
1 medium green mango, peeled and sliced into 1/2-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 tablespoon chopped fresh cilantro
1. Heat the oil in a soup pot over medium-high heat. Add the chilies,
curry leaves, cumin seeds, mustard seeds, turmeric, ginger, and
garlic and cook for i minute, stirring regularly.
2. In a medium bowl, combine the coconut milk, water, and rice flour
and mix until smooth. Add the mixture to the pot and stir to com-
bine. Add the green mango, salt, and sugar and stir to combine.
3. Cover the pot, raise the heat to high, and bring to a boil. Reduce the
heat and simmer, stirring occasionally, until the mango is soft and
the liquid has thickened slightly, about 20 minutes. With a slotted
spoon, remove the chilies and curiy leaves. Just before serving, stir
in the cilantro. Serve hot.
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