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.
Here are some more recipes that you can make using green mangoes – Mango Rice, Mango Dal, Mango Rasam, Green Mango Chutney, and Aam Ki Launji.
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About This Recipe
Green Mango Kadhi (Raw Mango Kadhi) is nothing but the traditional North Indian Kadhi where the tang comes from the tangy green mangoes in place of yogurt.
It is easy, quick, and perfect to serve for Indian-style meals.
This spicy and tangy kadhi is perfect for summer meals, as fresh green mangoes are available in abundance.
You can easily double or triple the recipe if making it for a crowd.
Ingredients
Chickpea Flour – Chickpea flour (besan) makes the base of this kadhi. It also makes it smooth and creamy.
Green Mangoes – While buying green mangoes, see that they are blemish-free and are dark green in color. Avoid the ones with soft patches.
Oil – Any vegetable oil will work for this recipe. To make it richer, use ghee instead.
Others – Apart from the above-mentioned ingredients, you will also need mustard seeds (sarson), fenugreek seeds (methi dana), cumin seeds, asafetida (hing), curry leaves, whole dry red chilies, salt, and turmeric powder.
For Tempering – Lastly, temper the kadhi with a tempering of 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.
Add the remaining water to the bowl and mix well. Set this mixture aside.
Heat 2 tablespoon vegetable oil in a pan over medium-high heat.
When the oil is hot, add 1 teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, 1 teaspoon cumin seeds, ½ teaspoon asafetida, 10-12 curry leaves, and 3-4 whole dry red chilies, and let them crackle for 4-5 seconds.
Add ½ cup peeled and cubed green mangoes and fry 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 ½ teaspoon salt and ½ teaspoon 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 2 tablespoon ghee for tempering in a small skillet over medium-high heat.
Once the ghee is hot, add 10-12 curry leaves.
Switch off the heat and add 1 teaspoon 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.
Serving Suggestions
Mango kadhi tastes the best with steamed rice or jeera rice. You can also serve it with phulka, 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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Recipe Card
Green Mango Kadhi Recipe (Raw Mango Kadhi)
Ingredients
- ½ cup chickpea flour (besan)
- 4 cups water (divided)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (sarson)
- ¼ teaspoon fenugreek seeds(methi dana)
- 1 teaspoon cumin seeds
- ½ teaspoon asafetida (hing)
- 10-12 curry leaves
- 3-4 dry red chilies
- ½ cup peeled and cubed green 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.
- 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 vegetable 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 fry 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.
Anindya Sundar Basu
I can guess the flavour and would have loved to taste this so much . Great recipe worth trying
msnehamathur
Do try this one.
Robbie | Box Tree Events
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!
Neha Mathur
Thnx 🙂
Natalia DeSilva
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… 🙂
Neha Mathur
Awesome 🙂
Ash
I think you missed yoghurt on the ingredients list as well as on the instructions.
Neha Mathur
There is no yogurt in this recipe. The tang comes from the green mangoes.