Sweet and Sour Gujarati Mango Kadhi Recipe | Mango Kadhi or Aam ki Kadhi Recipe with spicy, sweet and tangy flavours
Mango Kadhi is a special variation form the state of Gujarat, where fresh mango puree is added to yogurt and chickpea flour mix and cooked in minium spices like fenugreek seeds, cumin seeds and chillies.
A no onion garlic recipe, that is best enjoyed with steamed/jeera rice or fresh hot ghee chapatis. I love to slurp it just like that. Addition of Mango in Kadhi adds a sweet and tangy taste.
In India, Mangoes are available for a short period and people enjoy the King of Fruits(as it is popularly called) to the fullest.Eating Mangoes has its own charm, but adding it to various desserts, curries or dals perks up the taste to another level.
Some of the recipes with fresh mangoes on the blog..Aam Ka Panna, Aam ki Phirni, Aam Raas, Mango Kulfi , Mango Cheesecake Ice Cream , Mango Kalakand Tarts with Parle G,Mango Mousse, Mango Cardamom Cupcakes, Mango Thandai Lassi, Mango Passion Fruit Iced Tea
Mango Kadhi, a variation of popular yogurt based curry Kadhi
Kadhi means cooked and Kadhi is yogurt based gravy thickened with chickpea flour(commonly).It is a very popular curry that has lot of variations in each and every region. One can add pakodi(fritters made with chickpea flour, lentils-moong dal), vegetables like palak puree, fried bhindi(okra),boondi(chickpea flour deep fried balls).
Mango Kadhi combines the sweet taste of mangoes and sour taste of yogurt.Mango Kadhi is Gluten-free, light on stomach and easily digestible.
I had this delicious curry for the first time at Rajdhani, a popular restaurant chain in India that specializes in Gujarati food. Later on searched and tried the recipes from Tarla Dalal and Nisha Madhulika, and adapted to my family’s preferences. In summers I make it atleast once, when we have fresh seasonal mangoes . You can also use canned mango pulp, if you don’t have sweet and juicy mangoes. In this recipe I have used canned mango pulp.
Summers are the best time to enjoy yogurt based dishes. Smoothies, drinks, desserts, dips or just have it plain. All of us will agree that yogurt has a cooling effect on the body and gives an instant relief from hot and scorching heat,
Mango Kadhi is Yogurt based curry, so it is best to consume during hot summer months.
Yogurt is a rich source of calcium and protein and cools down the body. It is good for digestion and is also known to enhance good gut bacteria. Yogurt based curries are easy and quick to make and delicious too.
So, if you still not tried this spicy, a bit sweet and a bit tangy Mango Kadhi, make it before the Mango season goes away!
Tagging Mango Kadhi to my Facebook group Foodie Monday Bloghop theme Curd Recipes. Poonam who blogs at Annapurna, suggested that this week we all make recipes with curd. Poonam made these delicious starters Dahi Ke Kebab. I also want to try her traditional Maharashtrian Kadhi recipe. Do checkout Poonam’s blog for healthy and delicious recipes and also beautiful and stunning food pics.
Many people name Mango Kadhi as Fejeto, but one of my Gujarato neighbour in Mumbai told me that these are two very different dishes. Fejeto is made without besan/chickpea flour and is of thinner consistency and it’s a beverage.
Also, this is my take on Mango Kadhi how I make as per my family’s preference, if you think that it is not the authentic recipe, please free feel to add your inputs and feedback.
Ingredients for Mango Kadhi
Yogurt/Curd or Dahi – Preferably take a bit sour curd/yogurt. In India, people mostly set yogurt on daily basis, as due to hot weather, the curd turns sour very soon. Making Kadhi is a good way to use sour yogurt/curd.
Mango Puree– I like to add sweet mango puree. Many people add not so sweet mangoes also, but my family like Mango Kadhi, with sweet ones. You can use any variety of mango that is locally available.
Chickpea Flour-Gluten-free Chickpea flour or besan is the thickening agent here. It adds a texture to dish.
Spices and Herbs– Fenugreek Seeds, Cumin Seeds, Ginger, Green Chillies, Red Chilli Powder, Turmeric Powder(to enhance the color).Tempering of Curry Leaves and fresh Coriander Leaves along with Mustard Seeds and Dry Whole red chillies adds on the flavour of this simple dish.
Boondi– Boondi is Chickpea flour deep fried balls that are added to yogurt to make Boondi Raita , snacks like various namkeens, bhel puri. I boondi with the tempering, before serving. Kids love Kadhi topped with crispy boondi.
You can also add Moong Dal Pakora/fritters or Besan ki Pakodi(checkout Kadhi Pakodi recipe)
How to make Mango Kadhi
Checkout the detailed recipe in recipe card and video attached in the recipe card or HERE
I mixed everything(yogurt and chickpea flour/besan) in blender jar, you can do it in a bowl too using whisk.Make a lump free batter, and stick to measurements as given in the recipe card if making it for the first time. Later on you can adjust the ingredients as per your preferences.
Cook Kadhi for about 10-15 mins. else you will get the raw taste of besan/ chickpea flour. also, do not add too much of besan , as kadhi will thicken quickly and besan will remain raw.
Keep on stirring Kadhi while it is cooking and keep the flame to medium.
Can I cook Mango Kadhi in Instant Pot
Yes, we can cook it in Instant Pot also on Soup Mode. Checkout my Kadhi Pakodi Recipe to details. Make Kadhi batter as given here then follow the steps in Kadhi Pakodi post to cook in Instant Pot.
Recipe Card for Mango Kadhi
- Kadhai/Heavy Bottomed pan
- 1 Cup Curd/Yogurt
- ½-1 Cup Mango Pulp or pulp from 1 big Mango
- ¼ Cup Chickpea Flour or 2 tbsp
- Small Ginger Pieces
- 2-3 Green Chillies or as preferred
- Red Chilli Powder as required
- ¼ tsp Turmeric Powder
- 1 tsp Cumin seeds
- 1 tsp Fenugreek Seeds
- 1 tsp Oil/Ghee
- ½-1 tsp Mustard Seeds/Rai
- 2-3 Dry Whole Red Chillies for tempering
- 7-8 Curry Leaves
- 1-2 tbsp Fresh Coriander Leaves(Finely Chopped)
- Red Chilli Powder as required
- 1 tbsp Oil/Ghee
- Boondi as required
- In a blender add ginger, green chillies,mango pulp/puree besan/chickpea flour,yogurt/dahi, turmeric powder, red chilli powder(optional) and 1.5 cup of water.
- If adding mango pieces, puree first before adding with yogurt and besan.
- Blend to smooth mixture. Make sure there are no lumps in mixture.
- Heat 1 tbsp of oil in a kadhai/heavy bottomed pan.
- Add ½ tsp of Cumin seeds and Fenugreek Seeds. Once the seeds crackle, add blended yogurt mixture.
- Keep on stirring the mixture on medium flame, till it boils.
- Lower the flame and then cook it for 10-15 mins. till it starts getting thick in consistency.
- In a small pan, add 1 tbsp or more of oil/ghee, add mustard seeds/rai, when it crackles, whole red chillies, curry leaves, finely chopped cilantro/coriander, red chilli powder(optional) and saute for a few seconds.
- Now add boondi and mix lightly with the tempering.
- Once Kadhi is done, add the tempering.
- Serve hot with Rice or hot ghee chapatis!
So do try this Gujarati Special Mango Kadhi when Mangoes are in season. Make it for your get together to treat your guests with something different. Adjust the spice level as per your liking, Kids too will love this sweet and tangy curry with rice.
Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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