How to make Aamras Ki Kadhi - This dish calls for both unripe and ripe mangoes to make a tangy, sweet kadhi for ideal summer

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Ripe mango Pulp (पके हुए आम का पल्प ), Green ripe mango

Cuisine : Gujarati

Course : Dals and Kadhis

Aamras Ki Kadhi Recipe Card

Aamras Ki 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.

You can also find more Dals and Kadhis recipes like Punjabi Kadhi, Jain Moong Ni Kadhi, Peshawari Chana, Sambhar.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Aamras Ki Kadhi Recipe

  • Ripe mango Pulp 3/4 cup

  • Green ripe mango 3/4 cup

  • Buttermilk 3/4 cup

  • Gram flour (besan) 2 tablespoons

  • Oil 1 tablespoon

  • Asafoetida pinches

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Curry leaves 6-8

  • Green chillies slit 2

  • Salt to taste

  • Boondi 1/2 cup


Step 1

Whisk together ripe mango pulp and green mango pulp in large bowl till smooth. Add the buttermilk and whisk again.

Step 2

Add the gram flour and blend well so that there are no lumps. Add sufficient water to get the right pouring consistency.

Step 3

Heat the oil in a deep non stick pan on medium heat. Add the asafoetida, mustard seeds, fenugreek seeds and curry leaves.

Step 4

Sauté till the seeds begin to splutter. Add the green chillies and the mango pulp mixture. Mix well and cook on medium heat for two minutes.

Step 5

Add the salt and stir well. Cook till the mixture thickens.

Step 6

Place the boondi in a serving bowl.

Step 7

Pour the kadhi over and serve hot with steamed rice.