Kadhi, a North Indian classic, is from Rajasthan. This thick gravy is made with gram flour (besan) yogurt, giving it its distinctive sour flavor. Mango Kadhi adds a touch of sweetness to the traditional homely dish and that delicious mango flavor. Sugar baby mangoes are my favorite choice for this recipe. They are sweet and fleshy, and I love to chew on them to get the taste. You can use any ripe mango variety, but you can also cut them into large chunks.
This recipe is very similar in taste to the fajita, a Gujarati mango kadhi made by adding mango puree and traditional Kadhi. To add sweetness, this recipe uses baby mangoes riped with some puree.
Kadhi is an excellent way of using up any homemade dahi that’s too sour for you to eat. Sour curd can make delicious Kadhi, just like when bananas get slightly too acidic.
- This recipe is easy to prepare and takes little time to cook, making it a great weeknight meal idea.
- Enjoy this season while you still can!
- It makes sour curd last longer, so it doesn’t go to waste.
Ingredients you’ll need
- Mango Pulp/Pureed Mango – You can use any mango variety for the purée – make sure it’s sweet, fresh, and juicy!
- Ripe Sugar Baby mangoes: These mangoes, as the name implies, are small, round, and sweet! These mangoes are fleshy with a butter pulp that works well in this recipe. You can peel them and keep them whole. Any ripe mango variety can be substituted if you don’t have these.
- Curd: Homemade curd made to go sour is ideal for this recipe. To get the same taste, leave your curd outside for a few hours if it needs to be more acidic. You can also use greek yogurt.
- Gram Flour: This thickens and binds curd to make Kadhi. It’s the same thing flour does to milk when making the bechamel sauce.
- Tempering: Mustard Seeds and Cumin Seeds, Methi, Fenugreek Seeds, and Curry Leaves are all essential for the Kadhi’s flavor.
- Ginger This recipe uses no garlic, but when paired with mangoes, the mild ginger in the background brings it together.
What’s mango kadhi?
Mango kadhi, a seasonal Gujarati take on Kadhi, is made with mango pulp and pieces. It’s a gravy made from gram flour and yogurt.
How can you eat mango/fajita?
Mango kadhi tastes best when accompanied by steamed rice and a thali with pickle, roti, and papad.
Is it possible to make Kadhi with homemade curd?
You can substitute greek yogurt for it – leave it out for a few hours to get sour!
How to make mango kadhi
This picture collage will show you step-by-step how to make Mango Kadhi.
1. Toss in besan, ginger, green chillies, curd and besan.
2. Use a whisk to mix the ingredients until you have no lumps. Set aside.
3. On a medium flame, heat oil in a kadai. Once the oil is hot, add the mustard seeds. Let them splutter. Fry for approximately one minute.
4. Reduce the flame to medium-low and add the curd mixture. Continue to stir the mixture. This will prevent the medicine from separating or curdling.
5. Reduce the heat to low once the curd mixture is boiling. Mix in 1.5 cups water. Add more water to adjust the consistency. Allow simmering on low heat for 10 minutes, stirring occasionally.
6. Cook for 10-12 minutes.
7. Salt and jaggery powder can be added. Adjust the consistency by adding more water as needed. Mix and continue cooking for 2 minutes.
8. Heat the ghee in a saucepan. Once the ghee is hot, add cumin seeds to the pan and let it heat up.
9. Turn the flame down and add dried red chilies and chili powder. Fry for about 10-15 seconds. Take off the pet immediately.
10. Mix it with the Kadhi. Serve immediately
Richa’s top tips:
- Mix the gram flour (besan), and mix well. Once the besan has been whisked, add water.
- Lower flame before adding besan curd
- Continue stirring until the Kadhi comes back to a boil. This stops it from splitting.
- After boiling it, let it simmer for 20 minutes to heat the besan. Keep stirring to keep the Kadhi moistened and from burning.
- To increase the water, stir it occasionally.
- Kadhi gets its unique flavor from sour curd. However, fresh curd can be made in a flash if you don’t have any.
Look no further if you’re looking for inspiration for dinner or lunch this week! Mangoes are not only for sweet desserts. Now is the best time to try mango in your savory Kadhi! Trust me; you will return to this recipe over and over again.
Ingredients
Kadhi
1 1/2 cups Curd or Yogurt
3 Tablespoons Gram Flour Besan
2 Green Chillies minced
3/4 Tablespoon grated Ginger
1 Tablespoon Oil
1/2 Teaspoon Hing
1 Teaspoon Mustard Seeds
1 Teaspoon Fenugreek seeds
2 Dry Red Chillies
1 Sprig Curry Leaves
1.5-2 Cups Water
1 Teaspoon Salt
1 1/2 Teaspoons Jaggery Powder
10 Sugar Baby Mangoes
Optional 1/2 cup Mango Puree
Tempering
2 Teaspoons Ghee
1 Teaspoon Cumin Seeds
1/2 Teaspoon Red Chili Powder
2-3 Dry Red Chillies
Instructions
Kadhi
- Combine curd, ginger, besan, and green chilies in a bowl. Combine all ingredients in a bowl. Mix until well combined. Set aside.
- On medium flame, heat the oil in a small saucepan. Once the oil is hot, add mustard seeds. Let them splutter. Fry for approximately one minute.
- Turn down the flame and add the curd mixture. Continue whisking the mixture as you bring it to a boil. This will prevent the medicine from curdling or splitting.
- Reduce the heat to low once the curd mixture is boiling. Mix in 1.5 cups water. Add more water to adjust the consistency. Allow simmering on low heat for 10 minutes, stirring occasionally.
- Cook for 10-12 minutes. Salt and jaggery powder can be added. Adjust the consistency by adding more water as needed. Mix and continue cooking for 2 minutes.
Tempering
- Heat the ghee in a saucepan. Once the ghee is hot, add the cumin seeds. Let it splutter. Stir in dry red chilies and red chilli powder, and fry for about 10-15 seconds. Add the fried red chilies and red chili powder to the Kadhi. Serve immediately
