When mangoes are in season, we keep looking for different recipes – both sweets and savouries – that we can make. Raw mangoes are usually seasonal towards the North of India, however in the southern states of Kerala and Tamil Nadu, we get raw mangoes almost through the year. So it makes it’s way into different chutneys, curries and side-dishes.
Kadhi is a typical North-Indian dish, which uses yoghurt and gram flour as it’s base. And to this, there are different things that can be added – a very common addition being fried pakoras to make Kadhi Pakora. That does require some effort to make the pakoras. However, this recipe of kadhi using raw mangoes can be made very easily and doesn’t take too much of time either. Yoghurt isn’t used in this recipe as raw mangoes lend the required sourness to the dish.
This raw mango kadhi is a perfect accompaniment to hot rice and a side dish! It will certainly make for a great comfort meal..:)
Raw Mango Kadhi
Course: Side DishCuisine: IndianDifficulty: Easy4
servings10
minutes15
minutes25
minutesA typical Indian curry that uses raw mangoes and gram flour.
Ingredients
- For the Kadhi
Oil / Ghee – 2 tbsp
Mustard Seeds – ½ tsp
Fenugreek / Methi Seeds – ¼ tsp
Cumin Seeds – ½ tsp
Hing / Asafoetida – ½ tsp
Curry Leaves – a few
Dry Red Chillies – 2-3
Turmeric Powder – ½ tsp
Raw Mango – 1 cup (about 200 gms), chopped
Water – ½ cup
Besan / Gram Flour – ½ cup
Water – 1+1/2 cups
Salt – as per taste
- For tempering
Ghee – 1 tbsp
Curry Leaves – a few
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Chilli Powder – ½ tsp
Directions
- In a pan or kadai, add the ghee. Once the ghee is hot, add the mustard seeds, fenugreek seeds and cumin seeds and let them crackle.
- To this, add the hing, curry leaves, dry red chillies and turmeric powder and saute for a couple of seconds.
- To this, add the raw mango and ½ cup water and let it come to a boil. Then, cook it covered till the mango pieces are cooked through.
- While the mango is cooking, whisk together the besan (gram flour) and water and keep it ready.
- Once the mango pieces are cooked through, add the besan mix and salt and stir it well.
- Let it simmer for 8-10 min till thick. Add more water, if needed, to adjust the consistency as the kadhi tends to thicken quickly.
- Transfer this to a serving bowl.
- For tempering, in a small temper pan, add the ghee.
- Once the ghee is hot, add the curry leaves, mustard seeds, cumin seeds and chilli powder. Mix it well and once it’s crackled add it on top of the kadhi and serve hot.
