Ready in 20 minutes this Raw Mango Kadhi Recipe is a summer Delight. Fresh curd instead of the usual sour one along with sourness from Raw mango gives it a lovely flavour twist.
I love Kadhi’s of all kinds. Whether it is the Punjabi kadhi which is my first love, the light Mor of south, the slightly sweet Gujrati kadhi. But come summer and it is Raw Mango Kadhi that I overdose on.
One of my first memories of this kadhi are from my badi mummy (grandmother) making it, like most of the dishes she used to make. I don’t have a recipe for this one and re create it from the memories of the taste and flavours I have. Normally when I make this I don’t add the pakoras to the Raw Mango Kadhi. Some sliced onions, greens like spinach or amaranth is typical what go in when I making the Raw Mango Kadhi. But a few weeks ago I saw Mamaktreats make this pakoras and it got me curious. She also mentioned that she put in little pureed sweet and sour raw mango into the pakora batter and my curiosity increased even further.
So I did little mix of her recipe, a little of mine and we all loved what we ate. So couple of things to remember when making Raw Mango Kadhi is that use fresh curd instead of sour curd since you are going to get the sourness from the raw mango. Also don’t use very very raw mango. I like using the slightly ripened raw mangoes for this curry, the sourness with a touch of sweetness is just perfect for the Raw Mango Kadhi.
And let me tell you a little secret, like all kadhi’s I think this Raw Mango Kadhi is also better the next day. My favourite way to eat it is with Namak Ka Parantha.