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.
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
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
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
