This Mango Kadhi recipe is a delicious and seasonal take on kadhi – made with ripe sugar baby mangoes. It’s a sweet, spicy, tangy dish that smells and tastes of mangoes. It doesn’t get better than this!
Kadhi is a North Indian staple that originates from Rajasthan. It’s a thick gravy made using gram flour (besan) and yogurt, which gives it its signature sour taste. Mango Kadhi takes the homely dish a notch further by adding a tinge of sweetness and that fragrant mango flavour we all love so much. I love using sugar baby mangoes for this recipe because they are fleshy and I love sucking on them to extract flavour. But any ripe mango variety cut into big chunks can be used here.
Love Mangoes? Try Spicy Mango Curry, Mango Shrikhand, Mango Panna cotta, Thai Prawn Mango Salad, Mango Salad Dressing, Mango Spring Rolls
This is very similar to fajeto which is a Gujarati mango kadhi made by adding mango puree to traditional kadhi. In this recipe, however, we simmer ripe sugar baby mangoes in the kadhi along with a little puree to add that flavour.
Kadhi in general is a great way to use up homemade dahi that has gotten a little too sour to eat on its own. Just like how spotty ripened bananas are a sign that it’s time to make some banana bread, sour curd is your cue to whip up some delicious kadhi!
- This recipe has a short prep and cook time - making it the perfect weeknight dinner idea
- It’s seasonal - enjoy this taste while you can!
- It helps use up sour curd so that it doesn’t go to waste
Ingredients You'll Need
- Mango Pulp/Pureed Mango: Any mango variety can be used for the puree - just make sure it’s fresh, sweet and juicy!
- Ripe Sugar Baby Mangoes: As the name suggests, these mangoes are small, round, and SWEET! They are fleshy and have a butter pulp which works so well in this recipe. Just peel and use them whole. If you can’t find these, any ripe mango variety can be used as a substitute.
- Curd: Homemade curd that has gone sour is perfect for this recipe. If your curd isn’t sour enough, you can leave it outside to sour for a couple hours to get the same taste. Alternatively you can use greek yogurt.
- Gram Flour (Besan): This is what thickens and binds the curd to make kadhi. Sort of the same thing that flour does to milk while making bechamel sauce.
- Tempering: Mustard Seeds, Cumin Seeds, Methi (Fenugreek Seeds), Curry Leaves are essential to flavour the kadhi
- Ginger: This is a no garlic recipes, but paired with mangoes, the mild ginger in the background really brings it all together
Frequently Asked Questions:
- What is mango kadhi?
Mango kadhi is a Gujarati-inspired seasonal take on kadhi where mango pulp and pieces are added to the kadhi (gravy made with gram flour and yogurt).
- How do you eat mango kadhi/fajeto?
Mango kadhi is enjoyed best with some steamed rice, on a thali along with roti, pickle, papad, and aamras.
- Can I make kadhi without homemade curd?
Yes, you can use greek yogurt as an alternative - leave it outside for a couple hours to sour!
How to make Mango Kadhi
Here's a step by step picture collage to show you how to make Mango Kadhi
1. Add curd, besan, green chillies and ginger to a bowl.
2. Mix well using a whisk until there are no lumps in the mixture. Set aside.
3. Add oil to a kadai on a medium flame. Once hot, add mustard seeds and allow them to splutter. Add hing, fenugreek seeds, dry red chilli and curry leaves and fry for about a minute.
4. Turn the flame to low and add the curd mixture. Bring to a boil while mixing continuously. This prevents the mixture from splitting or curdling.
5. Once the curd mixture has come to a boil, reduce the flame. Add 1.5 cups of water and mix. Adjust the consistency by adding more water if necessary. Simmer on low for 10 minutes while stirring occasionally
6. Add sugar baby mangoes and mango puree (if using) and cook for 10-12 minutes.
7. Add salt and jaggery powder. Add more water if required to adjust the consistency. Mix to combine and cook for 2 more minutes.
8. Add ghee to a frying pan and heat it over a medium flame. Once hot, add cumin seeds and allow it to splutter.
9. Turn the flame to low and add dry red chillies and red chilli powder and fry for 10-15 seconds. Remove from flame immediately.
10. Add it to the prepared kadhi. Serve hot!
Richa’s Top Tips:
- Whisk the gram flour (besan) and curd together really well to make sure there are no lumps. Add water only once the besan is whisked
- Lower the flame before adding the besan curd mixture
- Stir continuously till the kadhi comes to a first boil. This prevents it from splitting
- Once it has boiled, simmer for 20 minutes to cook the besan or it’ll taste raw, keep stirring occasionally to prevent the kadhi from sticking to the bottom and burning
- Add more water while it simmers to adjust the consistency
- Sour curd gives kadhi its unique flavour but if you don’t have some, fresh curd also works in a jiffy
If you are looking for ideas for what to make for lunch or dinner this week, look no further! Who says mangoes can only be used for sweet dessert recipes? If you haven’t tried mango in your savoury kadhi, now’s the time! You will be coming back to this recipe again and again, trust me!
Watch the Recipe Video
Mango Kadhi
Ingredients
Kadhi
- 1 ½ Cups Curd or Yogurt
- 3 Tablespoons Gram Flour Besan
- 2 Green Chillies minced
- ¾ Tablespoon grated Ginger
- 1 Tablespoon Oil
- ½ Teaspoon Hing
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Fenugreek Seeds
- 2 Dried Red Chillies
- 1 Sprig Curry Leaves
- 1.5-2 Cups Water
- 1 Teaspoon Salt
- 1 ½ Teaspoons Jaggery Powder
- 10 Sugar Baby Mangoes
- ½ cup Mango Puree optional
Tempering
- 2 Teaspoons Ghee
- 1 Teaspoon Cumin Seeds
- ½ Teaspoon Red Chilli Powder
- 2-3 Dry Red Chillies
Instructions
Kadhi
- Combine curd, besan, green chillies and ginger in a bowl. Mix well until there are no lumps in the mixture. Set aside.
- Add oil in a kadai on a medium flame. Once hot, add mustard seeds and allow them to splutter. Add hing, fenugreek seeds, dry red chilli and curry leaves and fry for about a minute.
- Turn the flame to low and add the curd mixture. Bring to a boil while whisking continuously. This prevents the mixture from splitting or curdling.
- Once the curd mixture has come to a boil, reduce the flame. Add 1.5 cups of water and mix. Adjust the consistency by adding more water if necessary. Simmer on low for 10 minutes while stirring occasionally
- Add sugar baby mangoes and mango puree (if using) and cook for 10-12 minutes. Add salt and jaggery powder. Add more water if required to adjust the consistency. Mix to combine and cook for 2 more minutes.
Tempering
- Add ghee to a frying pan and heat it over a medium flame. Once hot, add cumin seeds and allow it to splutter. Add dry red chillies and red chilli powder and fry for 10-15 seconds. Turn off the heat and add it to the prepared kadhi. Serve hot!
Video
Notes
- Whisk the gram flour (besan) and curd together really well to make sure there are no lumps. Add water only once the besan is whisked
- Lower the flame before adding the besan curd mixture
- Stir continuously till the kadhi comes to a first boil. This prevents it from splitting
- Once it has boiled, simmer for 20 minutes to cook the besan or it’ll taste raw> keep stirring occasionally to prevent the kadhi from sticking to the bottom and burning
- Add more water while it simmers to adjust the consistency
- Sour curd gives kadhi its unique flavour but if you don’t have some, fresh curd also works in a jiffy
Leave a Comment