Mango Kadhi Gujarati Fajeto My Food Story

on Jun 13, 2022, Updated Apr 11, 2024 This mango kadhi is a seasonal recreation of the North Indian staple curry. It’s usually made using gram flour (besan) and yogurt, which gives it its signature sour taste. But the addition of mangoes take this homely dish a notch higher by adding a tinge of sweetness and that fragrant mango flavour we all love so much. Love Mangoes? Try Spicy Mango Curry, Mango Shrikhand, Mango Panna cotta, Thai Prawn Mango Salad, Mango Salad Dressing, Mango Spring Rolls

Ingredients You’ll Need

Mango Pulp/Pureed Mango: Any mango variety can be used for the puree – just make sure it’s fresh, sweet and juicy! Ripe Sugar Baby Mangoes: As the name suggests, these mangoes are small, round, and SWEET! They are fleshy and have a butter pulp which works so well in this recipe. Just peel and use them whole. If you can’t find these, any ripe mango variety can be used as a substitute. Curd: Homemade curd that has gone sour is perfect for this recipe. If your curd isn’t sour enough, you can leave it outside to sour for a couple hours to get the same taste. Alternatively you can use greek yogurt. Gram Flour (Besan): This is what thickens and binds the curd to make kadhi. Sort of the same thing that flour does to milk while making bechamel sauce. Tempering: Mustard Seeds, Cumin Seeds, Methi (Fenugreek Seeds), Curry Leaves are essential to flavour the kadhi Ginger: This is a no garlic recipes, but paired with mangoes, the mild ginger in the background really brings it all together

How to make Mango Kadhi

Here’s a step by step picture collage to show you how to make Mango Kadhi

Add curd, besan, green chillies and ginger to a bowl.
Mix well using a whisk until there are no lumps in the mixture. Set aside.
Add oil to a kadai on a medium flame. Once hot, add mustard seeds and allow them to splutter. Add hing, fenugreek seeds, dry red chilli and curry leaves and fry for about a minute.
Turn the flame to low and add the curd mixture. Bring to a boil while mixing continuously. This prevents the mixture from splitting or curdling.
Once the curd mixture has come to a boil, reduce the flame. Add 1.5 cups of water and mix. Adjust the consistency by adding more water if necessary. Simmer on low for 10 minutes while stirring occasionally
Add sugar baby mangoes and mango puree (if using) and cook for 10-12 minutes.
Add salt and jaggery powder. Add more water if required to adjust the consistency. Mix to combine and cook for 2 more minutes.
Add ghee to a frying pan and heat it over a medium flame. Once hot, add cumin seeds and allow it to splutter.
Turn the flame to low and add dry red chillies and red chilli powder and fry for 10-15 seconds. Remove from flame immediately.
Add it to the prepared kadhi. Serve hot!

Top Tips To Make Gujarati Fajeto

Whisk the gram flour (besan) and curd together really well to make sure there are no lumps. Add water only once the besan is whisked Lower the flame before adding the besan curd mixture Stir continuously till the kadhi comes to a first boil. This prevents it from splitting Once it has boiled, simmer for 20 minutes to cook the besan or it’ll taste raw, keep stirring occasionally to prevent the kadhi from sticking to the bottom and burning Add more water while it simmers to adjust the consistency Sour curd gives kadhi its unique flavour but if you don’t have some, fresh curd also works in a jiffy

If you are looking for ideas for what to make for lunch or dinner this week, look no further! Who says mangoes can only be used for sweet dessert recipes? If you haven’t tried mango in your savoury kadhi, now’s the time! You will be coming back to this recipe again and again, trust me!