Ready in 20 minutes – Raw Mango Kadhi Recipe

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.

Ready in 20 minutes - Raw Mango Kadhi Recipe

Ready in 20 minutes this Raw Mango Kadhi Recipe is a summer Delight. Fresh curd and sourness from Raw mango gives it a lovely flavour twist.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Main Dish

Cuisine north indian, punjabi

Servings 4 servings

Ingredients

  

1x2x3x

• 1.5 cups curd
• 1/2 cup gram flour besan
• 1 large onion sliced
• 1 medium raw mango sliced with peel
• 1-2 cloves
• 2-3 peppercons
• 1 elaichi badi black cardamom
• 1 tsp methi seeds
• 1 tsp mustard seeds
• 2 - 3 green chillies
• 1 tsp turmeric
• 1 tsp red chilli powder
• Salt to taste
• 2 tsps mustard oil

For the pakoras

• 3/4 cup gram flour
• 1 large onion diced
• 2 tsp raw mango puree
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp red chilli powder
• Salt to taste
• mustard oil to fry

Instructions

 

• Beat the curd and the besan together till they are smooth and have no lumps in them. You can use a blender or mix them using the whipper.
• Heat the Mustard oil and add mustard seeds. When they start to crackle add methi seeds and the rest of the sabut masalas
• Sauté for about 2 minutes and when they start to brown. Add sliced onions and sautee for another 2-3 minutes till they are translucent. Add dry spices followed by the curd and besan mixture along with sliced raw mango
• Simmer for 10-15 minutes till the kadhi is cooked and in the meanwhile make your pakoras.
• Mix all the ingredients together with a little water to make a thick batter. Deep fry in hot oil till golden brown, adding one tablespoon of batter for one pakora
• When the kadhi is ready, add your pakoras to it and switch off the gas.
• Serve hot with steamed rice

Notes

I like texture and flavour of raw mango peels, The very mild bitterness works fantastically well. But if you don't feel free to skip them

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