Green 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.

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
• Ingredients
• How To Make Green Mango Kadhi
• Serving Suggestions
• Storage Suggestions
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About This Recipe

Green Mango Kadhi (Raw Mango Kadhi) is nothing but the traditional North Indian Kadhi with the addition of tangy green mangoes.

Raw mango pieces add a tangy bite to the yogurt-based gravy, making it even more flavorful. 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 and at the same time yogurt works as a cooling agent for the body.

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

Ingredients

Yogurt – Use plain yogurt (dahi) to make the kadhi.

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

Kadhi won’t last for long in the fridge due to the use of yogurt, so store the leftovers for a maximum of 2 days in a clean and dry air-tight container. 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 is not freezer-friendly, as the yogurt in the kadhi will curdle while thawing.

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