Ripe Mango Kadhi Recipe - 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

Ripe Mango Kadhi

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.

For more recipes related to Ripe Mango Kadhi checkout Gujarati Kadhi , Vegetable Kadhi , Sindhi Kadhi , Gujarati Kadhi . You can also find more Dals and Kadhis recipes like Ma Choliyan Di Dal, Malbari Kadhi, Baingan Chana Dal, Amti. Or try out these recipes from Gujarati Cuisine like Kaju Pista Badam Kesar Burfi, Khaman Pattice, Matar ki Puri, Methi Na Muthia.

Ripe Mango Kadhi Recipe - How to make Ripe Mango Kadhi


Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy


  • Gram flour (besan) 3/4 + 1/4 cup

  • Fenugreek leaves (methi) chopped1/2 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 broken2

  • Asafoetida a pinch


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.

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