True to its name, this one of its kind accompaniment, Raw Mango Kadhi Recipe is essentially a delight for all the mango fans out there! Here is how to make it.
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As much as I have been a fan of Khichdi, it would be an understatement to say that I and my clan equally love the tang and spiciness of kadhi that goes hand in hand with ghee loaded Khichdi, Achaar, Papad and of course, how could I miss Kachumbar Salad.
Essentially made using chickpea flour, curd, spices, and a supremely delicious tadka, Kadhi steals the show every time it is served on the dinner table.
Having spent quite some time in Rajasthan with my grandparents, I have been lucky to slurp some of its yummiest variations like Vegetable Kadhi and even Gujarati Kadhi which is still a sure hit in my household.
But whenever summer strikes, we Mathurs very much look forward to relishing mango-ish dishes and let me tell you, Raw Mango Kadhi Recipe definitely belongs to the list of much-anticipated recipes that I look forward to making in the mango season.
True to its name, this one of its kind accompaniment, Raw Mango Kadhi Recipe is essentially a delight for all the mango fans out there!
Traditionally prepared with chickpea flour, cubed pieces of raw mango, spices and tempered with ghee plus curry leaves, Raw Mango Kadhi is a highly understated yet homely, scrumptious side that you cannot miss trying!
Trust me when I say that a sip of Raw Mango Kadhi is sure to swoon your senses any time it is eaten with rice, khichdi or even any flatbread of your choice – its motley of flavours sets your palate on a riot, I tell you!
So, friends, in case you are too bugged of eating the same old daal, chawal and roti every day, then try making Raw Mango Kadhi Recipe and you are sure to say: “I’m loving it!”
Step By Step Recipe
Heat vegetable oil in a pan.
Add mustard seeds, fenugreek seeds, cumin seeds, hing, curry leaves and dry red chillies and let them crackle for a few seconds.
Add raw mango and fry for 2-3 minutes. Cover the pan and cook the raw mangoes until they are softened.
Whisk besan with 1 cup of water to make a lump-free batter. Add the remaining water and mix well.
Add the besan batter in the pan once the raw mangoes are cooked. Add salt and turmeric powder and cook for 20-25 minutes on low heat until the kadhi thickens the besan is cooked well. Now add more water if the kadhi is too thick.
Heat ghee for tempering in a pan.
Once the ghee is hot, add curry leaves. Switch off the heat and add red chilli powder. Pour the tempering over the kadhi. Mix well. Serve hot with steamed rice.
Recipe Card
Raw Mango Kadhi Recipe
Ingredients
- 2 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- ½ tsp Hing
- 10-12 Curry Leaves
- 3-4 Dry Red Chilies
- ½ cup Raw Mango ( Cubed)
- ½ cup Besan
- 4 cups Water
- Salt to taste
- ½ tsp Turmeric Powder
For tempering
- 2 tbsp Ghee
- 10-12 Curry Leaves
- 1 tsp Red Chilli Powder
Instructions
- Heat vegetable oil in a pan.
- Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, hing, curry leaves and dry red chilli and let them crackle for a few seconds.
- Add raw mango and fry for 2-3 minutes.
- Cover the pan and cook the raw mangoes until they are softened.
- Whisk besan with 1 cup of water to make a lump free batter.
- Add the remaining water and mix well.
- Add the besan batter in the pan once the raw mangoes are cooked.
- Now add salt and turmeric powder and cook for 20-25 minutes on low heat until the kadhi thickens the besan is cooked well.
- Add more water if the kadhi is too thick.
- Heat ghee for tempering in a pan.
- Once the ghee is hot, add curry leaves.
- Switch off the heat and add red chilli powder.
- Pour the tempering over the kadhi.
- Mix well.
- Serve hot with steamed rice.
