Go Back
+ servings
Mango Kadhi served in a blue and white enamel bowl with mango slices and tadka on top

Mango Kadhi

Mango Kadhi is a beautiful summertime dish where sugar baby mangoes are simmered in spiced kadhi. It's a Gujarati favourite that's fragrant with Mangoes.
Course Main Course
Cuisine North Indian
Diet Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 324kcal
Author Richa



  • 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


  • 2 Teaspoons Ghee
  • 1 Teaspoon Cumin Seeds
  • ½ Teaspoon Red Chilli Powder
  • 2-3 Dry Red Chillies



  • 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.


  • 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!



  • 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


Calories: 324kcal | Carbohydrates: 63g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 479mg | Potassium: 771mg | Fiber: 7g | Sugar: 55g | Vitamin A: 4181IU | Vitamin C: 142mg | Calcium: 127mg | Iron: 1mg