How to make Mango Kadhi - SK Khazana -

Mango is perhaps the most versatile fruit – it can be eaten by itself or made into desserts or even to make savory dishes like kadhi

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Gram flour (besan) (बेसन)

Cuisine : Indian, Fusion

Course : Dals and Kadhis

For more recipes related to Mango Kadhi - SK Khazana checkout Vrat Ki Kadhi, Schezchow Kadhi, Dahi Ki Kadhi, Boondi ki Kadhi . You can also find more Dals and Kadhis recipes like Dal Fry - SK Khazana Rajasthani Dal Sultani Dal Dal Lucknowi

Mango Kadhi - SK Khazana

Mango Kadhi - SK Khazana Recipe Card


It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Mango Kadhi - SK Khazana Recipe

  • Yogurt 1 cup

  • Gram flour (besan) 2 tablespoons

  • Alphonso mangoe puree 3/4 cup

  • Red chilli powder 1/4 teaspoon

  • Salt to taste

  • Oil 1 1/2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Ginger finely chopped 1 teaspoon

  • Dried red chillies 2-3

  • Steamed rice to serve

  • Pakoda

  • Fenugreek leaves (methi) chopped 1 cups

  • Gram flour (besan) 3/4 cup

  • Salt

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Baking powder a pinch

  • Oil for deep-frying


Step 1

To make kadhi, take yogurt in a large bowl, add Tata Sampann Fine Besan and whisk till the mixture is smooth.

Step 2

Add mango puree, turmeric powder, red chilli powder and salt and whisk well. Add 3 cups of water and whisk well.

Step 3

Heat oil in a deep non-stick pan, add mustard seeds and let them splutter. Add asafoetida, ginger and broken dried red chillies, mix and sauté well.

Step 4

Add the yogurt mixture. Rinse the bowl with ½ cup water and add to the pan and mix well. Cook on low heat, stirring occasionally, for 8-10 minutes.

Step 5

Meanwhile, make the pakode heat sufficient oil in a kadai. Take fenugreek leaves in another bowl, add salt, turmeric powder, red chilli powder, coriander powder, cumin powder, asafoetida, Fine Besan and 2-3 tbsps water and mix well. Add 1-2 tbsps water more and baking soda and mix well

Step 6

Drop small portions of this mixture with your fingers into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 7

Transfer the kadhi into a serving bowl, place the pakode on top and serve hot with steamed rice.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.