How to make Ripe Mango Kadhi -
A mango flavoured kadhi served with spicy pakoras in it
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Fenugreek leaves (methi) (मेथी)
Cuisine : Gujarati
Course : Dals and Kadhis
For more recipes related to Ripe Mango Kadhi checkout Vegetable Kadhi, Gujarati Kadhi, Punjabi Kadhi, Sev ni Kadhi . You can also find more Dals and Kadhis recipes like Doodhi Chana ni Dal - SK Khazana Panchmel Dal - SK Khazana Muradabadi Dal Moong Curry
Ripe Mango Kadhi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ripe Mango Kadhi Recipe
Gram flour (besan) 3/4 + 1/4 cup
Fenugreek leaves (methi) chopped 1/2 cup
Ginger chopped 1 inch piece
Carom seeds (ajwain) 1 teaspoon
Red chilli powder 1 teaspoon
Baking powder 1/4 teaspoon
Salt to taste
Oil to deep fry
Ripe mango pulp 1 cup
Yogurt 1 cup
Turmeric powder 1/4 teaspoon
Ghee 2 tablespoons
Cumin seeds 1/2 teaspoon
Whole dry red chillies broken 2
Asafoetida a pinch
Method
Step 1
Mix gram flour, fenugreek leaves, ginger, carom seeds, red chilli powder, baking powder and salt with half cup of water.
Step 2
Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown.
Step 3
Drain onto an absorbent paper and set aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps.
Step 4
Add turmeric powder, salt and three cups of water. Heat ghee in a kadai.
Step 5
Add cumin seeds, broken red chillies and asafoetida. Stir-fry for half a minute. Add yogurt mixture and salt.
Step 6
Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally.
Step 7
Add mango pulp and continue to simmer for four to five minutes. Add fried pakoras and mix gently.
Step 8
Serve hot with steamed rice.
Nutrition Info
Calories : 1252 Kcal
Carbohydrates : 96.9 gm
Protein : 32.5 gm
Fat : 82.2 gm
Other : Fiber- 23.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
