Green Mango Kadhi

Your traditional kadhi gets an interesting twist of raw green mangoes! This spicy tangy green mango kadhi needs simple pantry ingredients and comes together in 30 minutes. Here is how to make it.

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
• You might also like
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About This Recipe

Green Mango Kadhi is nothing but your traditional North Indian Kadhi with the addition of green mangoes. 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 your weekday meals.

Chickpea flour and yogurt mixture is cooked with green mango pieces and later tempered with a ghee tadka of curry leaves and red chili powder.

This spicy and tangy kadhi is said to be perfect for your summer meals, as fresh green mangoes are available in abundance and at the same time yogurt works as a cooling agent for the body.

Ingredients

Yogurt – Use plain yogurt to make the kadhi.

Chickpea Flour – Chickpea flour or 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, fenugreek seeds, 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?

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

Add the remaining water 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. 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 to taste and ½ teaspoon turmeric powder and cook for 10-15 minutes on low heat until the kadhi thickens the besan is cooked well. Keep stirring at regular intervals.

Add more water if the kadhi is too thick.

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.

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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