Raw Mango Kadhi Recipe
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Raw mango kadhi (green mango kadhi) is a delicious twist on the classic kadhi recipe, featuring tangy green mangoes. Make it using my easy recipe.
Here are some more recipes that you can make using green mangoes: Raw mango rice, mango dal, raw mango chutney, and aam ki launji.
Quick Look: Raw Mango Kadhi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: Approx. 205 per serving
Dietary Info: Vegetarian. Can be easily made vegan (use oil instead of ghee) and gluten-free (skip hing).
Skill Level: Easy
Tools Needed: Large mixing bowl, wire whisk, pan, small skillet for tempering, fine-mesh strainer (optional).
Shelf Life: Up to 2 days refrigerated; up to 3 months frozen.
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Table of Contents
What Is Raw Mango Kadhi?
Raw mango kadhi is a variation of the traditional North Indian kadhi, in which the tang comes from green mangoes rather than yogurt.
It is easy, quick, and perfect for Indian-style meals.
This spicy and tangy kadhi is perfect for summer meals, as fresh green mangoes are abundant.
Ingredients
- Chickpea Flour (Besan, Gram Flour) makes the base of this kadhi. It also makes it smooth and creamy.
- Green Mangoes – When buying green raw mangoes, ensure they are blemish-free and dark green. Avoid the ones with soft patches.
- Oil – Any neutral cooking oil will work for this recipe. To make it richer, use ghee instead.
- Others – You will also need black mustard seeds (sarson), fenugreek seeds (methi dana), cumin seeds, asafetida (hing), curry leaves, whole dry red chilies, salt, and turmeric powder. Skip adding asafetida to make a gluten-free recipe.
- For Tempering – Temper the kadhi with ghee, curry leaves, and Kashmiri red chili powder. To make the recipe vegan, replace ghee with oil.
How To Make Raw Mango Kadhi
Make The Kadhi
Step 1: Whisk ½ cup chickpea flour (besan) with 1 cup of water in a large mixing bowl and make a lump-free batter.
If there are lumps in the batter, then pass it through a mesh strainer.
Step 2: Add the remaining water to the bowl and mix well. Set this mixture aside.
Step 3: Heat 2 tablespoons of oil in a pan over medium-high heat.
Step 4: When the oil is hot, add the following ingredients and let them crackle for 4-5 seconds.
- 1 teaspoon brown mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafetida
- 10-12 curry leaves
- 3-4 whole dry red chilies
Step 5: Add ½ cup peeled and cubed green mangoes and cook for 1-2 minutes.
Step 6: Reduce the heat to low. Cover the pan and cook the mangoes on low heat until they are softened (3-4 minutes).
Step 7: Add the chickpea flour mixture to the pan. Add ½ teaspoon salt and ½ teaspoon turmeric powder and mix well.
Step 8: Cook for 10-15 minutes, stirring frequently, until the kadhi thickens and the besan is cooked through. Add more water if the kadhi is too thick. The consistency of kadhi should be flowy and creamy, like a thin custard. Check for salt and add more if needed.
Temper The Kadhi
Step 9: Once the kadhi is ready, make the tempering. Heat 2 tablespoons of ghee in a small skillet over medium-high heat.
Step 10: Once the ghee is hot, add 10-12 curry leaves. Switch off the heat and add 1 teaspoon Kashmiri red chili powder.
Step 11: Pour the tempering immediately over the kadhi. Stir gently and serve hot with steamed rice or phulka.
You can save some tempering to garnish the kadhi.
Serving Suggestions
Mango kadhi tastes best with steamed rice or jeera rice. You can also serve it with phulka or plain tawa paratha.
To make a full meal, I like to serve ot with dry sabji like aloo methi, masaledar karela or aloo beans.
Storage Suggestions
Leftover mango kadhi can be stored in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat it in a pan or in the microwave until heated through and nice and hot.
After refrigeration, the kadhi may thicken slightly. Add a little water while reheating and adjust the consistency as needed.
Mango kadhi can also be frozen for up to 3 months. Thaw it completely, reheat gently, adjust the consistency if required, and serve hot.
Other Mango Recipes We Recommend
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Raw Mango Kadhi Recipe
Ingredients
- ½ cup chickpea flour (besan, gram flour)
- 4 cups water (divided)
- 2 tablespoons neutral flavored cooking oil
- 1 teaspoon brown mustard seeds (sarson)
- ¼ teaspoon fenugreek seeds(methi dana)
- 1 teaspoon cumin seeds
- ½ teaspoon asafetida (hing) (skip for gluten-free)
- 10-12 curry leaves
- 3-4 dry red chilies
- ½ cup peeled and cubed green raw mangoes
- ½ teaspoon salt (or to taste)
- ½ teaspoon turmeric Powder
For Tempering
- 2 tablespoons ghee
- 10-12 curry leaves
- 1 teaspoon Kashmiri red chili powder
Instructions
Make The Kadhi
- Whisk chickpea flour (besan) with 1 cup of water in a large mixing bowl and make a lump-free batter.
- Add the remaining water to the bowl and mix well. Set this mixture aside.
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafetida, curry leaves, and dry red chilies, and let them crackle for 4-5 seconds.
- Add mangoes and cook for 1-2 minutes.
- Reduce the heat to low.
- Cover the pan and cook the mangoes on low heat until they are softened (3-4 minutes).
- Add the chickpea flour mixture to the pan. Add salt and turmeric powder and mix well.
- Cook for 10-15 minutes until the kadhi thickens and the besan is cooked well, stirring frequently.
- Add more water if the kadhi is too thick. The consistency of kadhi should be flowy and creamy, like a thin custard.
- Check for salt and add more if needed.
Temper The Kadhi
- Once the kadhi is ready, make the tempering. Heat ghee for tempering in a small skillet over medium-high heat.
- Once the ghee is hot, add curry leaves. Switch off the heat and add Kashmiri red chili powder.
- Pour the tempering immediately over the kadhi. Stir gently and serve hot with steamed rice or phulka.
I think you missed yoghurt on the ingredients list as well as on the instructions.
There is no yogurt in this recipe. The tang comes from the green mangoes.
Hi! I tried this recipe before and it turned out delicious. I wanted to ask if I can put pakoda in this?
Thanks for trying, Raman. Yes, sure you can.
Hi, I tried it out today and it turned out absolutely delicious! It’ll be hard to make the dahi kadhi again after this one! Thanks for sharing the recipe. I did add a bit of haldi though to get the familiar yellow colour… 🙂
Awesome 🙂
I have to admit, I’ve never tried any of the recipes you have mentioned in this post. However I have to say they all look delicious! This one in particular is one that I have to try. Never visited you blog before but i will definitely be back!
Thnx 🙂
I can guess the flavour and would have loved to taste this so much . Great recipe worth trying
Do try this one.