Green Mango Kadhi

4.80 from 5 votes

Green Mango Kadhi (Raw Mango Kadhi) is a delicious twist on the classic kadhi recipe where tangy green mangoes are added to it. It comes together in under 30 minutes using simple ingredients (vegetarian).

Green mango kadhi served in a bowl.
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About Green Mango Kadhi

Green Mango Kadhi (Raw Mango Kadhi) is the traditional North Indian Kadhi where the tang comes from the tangy green mangoes in place of 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.

This recipe is vegetarian and can be easily made gluten-free.

You can easily double or triple the recipe for a crowd.

Here are some more recipes that you can make using green mangoes

Ingredients

Chickpea Flour – Chickpea flour (besan, gram flour) makes the base of this kadhi. It also makes it smooth and creamy.

Green Mangoes – While buying green raw mangoes, see that 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 brown 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.

How To Make Green Mango Kadhi

Make The Kadhi

Whisk ½ cup chickpea flour (besan) with 1 cup of water in a large mixing bowl and make a lump-free batter.

Tip – If there are lumps in the batter, then pass it through a mesh strainer.

Chickpea flour and water added to the bowl.
Lump free batter made.

Add the remaining water to the bowl and mix well. Set this mixture aside.

Remaining water added to the bowl.

Heat 2 tablespoon oil in a pan over medium-high heat.

Oil heating in a pan.

When the oil is hot, add

  • 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

and let them crackle for 4-5 seconds.

Mustard seeds, fenugreek seeds, cumin seeds, asafetida, curry leaves and dry red chilies added to the pan.

Add ½ cup peeled and cubed green mangoes and cook for 1-2 minutes.

Raw mangoes added to the pan.

Reduce the heat to low.

Cover the pan and cook the mangoes on low heat until they are softened (3-4 minutes).

Pan covered.
Cooked green mangoes.

Add the chickpea flour mixture to the pan. Add ½ teaspoon salt and ½ teaspoon turmeric powder and mix well.

Chickpea flour mixture, salt and turmeric powder added to the pan.
Stirred 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.

Thickened kadhi.

Temper The Kadhi

Once the kadhi is ready, make the tempering. Heat 2 tablespoon ghee in a small skillet over medium-high heat.

Ghee heating in a pan.

Once the ghee is hot, add 10-12 curry leaves.

Switch off the heat and add 1 teaspoon Kashmiri red chili powder.

Curry leaves and red chilli powder added to the pan.

Pour the tempering immediately over the kadhi. Stir gently and serve hot with steamed rice or phulka.

Tip – Save some tempering for garnishing.

Tempering poured over kadhi.

Serving Suggestions

Mango kadhi tastes best with steamed rice or Jeera Rice. You can also serve it with Phulka, Plain Tawa Paratha, Gujarati Lauki Thepla, or Methi Thepla.

Storage Suggestions

Mango Kadhi can be stored in the refrigerator in an airtight container for up to 2 days. Reheat it in a pan or microwave until nice and hot.

After refrigerating, it might become a little thick, so add a little water while reheating and adjust the consistency.

It can also be frozen for up to 3 months. Thaw, reheat, and serve.

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Green Mango Kadhi (Raw Mango Kadhi) is a delicious twist on the classic kadhi recipe where tangy green mangoes are added to it. It comes together in under 30 minutes using simple ingredients.
4.80 from 5 votes

Green Mango Kadhi Recipe (Raw Mango Kadhi)

Green Mango Kadhi (Raw Mango Kadhi) is a delicious twist on the classic kadhi recipe where tangy green mangoes are added to it. It comes together in under 30 minutes using simple ingredients.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

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
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Instructions 

Make The Kadhi

  • Whisk chickpea flour (besan) with 1 cup of water in a large mixing bowl and make a lump-free batter.
  • Tip – If there are lumps in the batter, then pass it through a mesh strainer.
  • 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.
  • Tip – Save some tempering for garnishing.

Video

YouTube video

Notes

You can easily double or triple the recipe if making it for a crowd.

Nutrition

Calories: 207kcal, Carbohydrates: 13g, Protein: 4g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 19mg, Sodium: 35mg, Potassium: 184mg, Fiber: 2g, Sugar: 4g, Vitamin A: 610IU, Vitamin C: 107.5mg, Calcium: 44mg, Iron: 1.5mg
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Recipe Rating




9 Comments

  1. 5 stars
    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… 🙂

  2. 5 stars
    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!

  3. I can guess the flavour and would have loved to taste this so much . Great recipe worth trying