Mango Kadhi is a delicious medley of sweet and sour flavors laced with freshly roasted spices. Made with partially ripened mangoes and yogurt, mango kadhi is the perfect accompaniment with rice. Enjoy this aromatic recipe while mangoes are still in season!
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
Mango – 1 large (about 70-80% ripe)
Water – 1 cup
Buttermilk – 3 cups (made by mixing 2 cups well beaten yogurt and 1 cup water)
Salt to taste
Fenugreek Seeds (Methi) – 1 1/2 tsp
Cumin Seeds – 2 tsp
Dried Red Chilies – 2-3, or to taste
Roasted Chana Daal (Daliya) – 3 Tbsp
Shredded Coconut – 3 Tbsp, fresh or dessicated
Green Chilies – to taste
Water – 1/3 cup to help grind
For the Seasoning (Tempering):
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida (Hing) – 1/8 tsp
Dry Red Chilies – 2 to 3, or to taste
Curry Leaves – 1 sprig
Method:
1. Peel and cut Mango into bite size pieces.
2. Add mango and 1 cup Water to a saucepan. Bring to a boil and cook for 5-8 minutes (until mangoes are tender).
3. While mango is cooking, dry roast fenugreek seeds, cumin seeds and dried red chilies for approx 2 minutes before adding Daliya. 4. Continue roasting until Daliya turns light golden brown. Transfer spices to a plate and allow them to cool completely.
5. Add spices to a grinder (or blender) and grind coarsely.
6. Add Coconut, Green Chilies and 1/3 cup water (a little at a time) and grind mixture to a smooth paste.
7. Remove cooked mango from the stove and lightly mash it with a fork or hand blender.
8. Add spice paste and mix well.
9. Add Buttermilk and salt and mix well.
10. Keep the saucepan back on the stove and heat mixture through (stirring continuously) on medium to high heat just until steam is visible. Do not allow the kadhi to boil.
11. Meanwhile, heat Oil in a small skillet.
12. Add Mustard Seeds and allow them to pop.
13. Add Cumin Seeds, Asafoetida, Dry Red Chilies and Curry Leaves.
14. Pour seasoning over the kadhi and mix through.
15. Serve with rice.
You don’t add salt to it???
Really? So, wts the taste? Sour and sweet?
Hi,
Firstly, I want to thank you for all the yummy recipes I have tried so far from your website! They are a huge hit in our family!!
I have a question about Mango Kadhi. When mangoes are not in season can I use canned Mango to make it? Can I substitute 1 cup canned mango for fresh mango in your recipe and make this?
Thanks,
Renu
Hi Renu,
We have never tried it, but canned mangoes will probably have syrup so it could make the whole dish too sweet.
Interesting recipe. Not quite a hit like a lot of your other recipes. Grinding roasted fenugreek seeds gave the curry a bitter taste that the mango purée failed to overcome. Cut down on this ingredient!
Thanks for your great website recipes!
For all those who love to experiment when cooking, this one’s a keeper!! I just made it [I currently live in Kenya, where you get good mangoes throughout the year. Lucky, ain’t I??! ;)]. It’s DELICIOUS!! So much more than I expected. Thank you for sharing this recipe!
PS: When I visited Mangalore as a kid, I ate a very similar dish, with ripe, full mangoes (skins removed) thrown in. Soooo yummm, for those who love mangoes 😀
You are one lucky girl Jolene 🙂
hey anuja,
u said in video that add roasted chanadal..but its raw and u roast it.
We used daliya which is roasted chana dal but we roast it once more to get a golden color and fresher taste.
Hi Hetal and Anuja,
I know you guys must be really busy with your schedule. I had a question that I posted a week back in the same forum requesting for the place to buy the seasoning pan. The pan that you used in Mango kadhi for seasoning is really good and I would like to buy one. Could you please let us all know where to buy that?
I appreciate your reply.
Divya
Hi Divya,
Sorry, we missed your question. We’ve had the seasoning pan for a long time and don’t remember if we got it from India or from an Indian store here in the US. It is called a non-stick tadka pan and you will most probably find it a one of the larger Indian grocery stores that carries pots and pans.
All I want to say Am born and raised here in Canada and I always come to your site and I can cook.. YEAH!!. But I just want to say you ladies are great, but you two look so serious when you cook, talk to each other more when you have a pause time and make cooking fun. Not that you don”t make fun, But just want you to talk more to each other. God bless your friendship and team work, All the best in the future to come. Your biggest fan
Hi Jeeti,
Thanks for your feedback. Its really funny that you say we don’t talk to each other…we’ve had some comments that say we talk too much. LOL!
Thanks for posting this recipe. Tried it and it smelled and tasted so good. The smell of the spices tempted me to eat.Usually, I do not like to eat what I cooked. I enjoy cooking for others.Keep it coming.
Please post recipe for Aam Papad (fruit leather). Used to have home made aam papad as a kid which was so much more delicious than store bought.
Thanks!
Hi,
I like the seasoning pan…It stands on its own and really saves time as it is non-stick.
Could you please tell me where to buy it in the U.S. (any specific store)??
Congratulations
Writing the book was an organic leap to success, I do hope with all my heart to congratulate both of you. Good luck.
SMILE..SMILE..
Hello Hetal and Anuja
I absolutely love this website. Your recipes are simple and easy to follow.
You girls have made my life so much easier. I have learnt and improved cooking from this website.
It is kinda hard when mum is not there for you to teach and I cant thank you enough.
Love.
Priya.
FAO Anonymous or aka who ever you are.
This is a typical Anti-Team behaviour.It is a syndrome with people who either couldnot achieve anything themself or wish to create unpleasantness.
I personally think neither Hetal or Anuja should entertain your postings at all.
Sorry to say that you are a frightfully confused person.
So very well said 🙂
Hetal & Anuja, If you actually find time whilst being full time moms to come up with these lovely videos, you have every right to accept only positive comments as alleged(although I do not concur with that). Keep the wonderful work going!
Few people just don’t know how to comment! These people are the so-called “wannabees”, trying to seek attention from everywhere! Criticism is definitely required for anybody to excel but this is heights! It can not go to a point when it becomes an insult! The person who is doing this has no guts to even publish his/her name, leave alone doing something like what H&A have been doing!! H&A have indeed been doing a great job and it has immensely benefited so many of us. I do not think of my mother anymore whenever I cook, thanks to these ladies.
Why can’t this person’s (anonymous) email ID just be blocked from this site???
Recipe is very good. I will try it and my daughter is already asking me to make it!
But I do have a comment on non-stick seasoning utensil.. what benefit does it have when enough oil is a must for seasoning? I have seen some people use non-stick for deep frying too!
Hi Radhika,
Non-stick seasoning pans are useful because oil does not burn and permanently stick to the sides as is does in stainless steel (especially if you are not diligent about scrubbing it clean every time) :).
How funny and silly??? You guys started accepting only positive comments. Heheheha.
I think all you want to do is criticize and be negative in life. If you can, please start a website like this…we will see how many negative comments you accept!
First time I’m seeing this type of instruction. If you are getting negative comments then there is something wrong, right? One can not claim that I am the perfect. Everyone knows that these girls are first learning then teaching. Learning through teaching is indeed a good but chance of error equally possible. But this kind of instructions/rules are just weird.
Quite frankly, we don’t have enough time to write our own positive comments (though some people have plenty of time to write many comments under different names). If you’ve been a frequent visitor to our site, you’d know that we do not only accept positive comments. If you have an opinion (good or bad) about our recipe, we are happy to hear it…just say it in a decent manner. We don’t claim to be food know-it-alls…we are learning just as many new things everyday from our viewers as they may be learning from us.
p.s. This forum is reserved for comments regarding this recipe so we would request you to please stick to that. Thank you.
I will surely think about this by making website about this site that accepts all the drawbacks/negative points about this sites & recipes. Thanks for recommendation.
Hello “annonymous”,
Its really not funny and not all that silly either. We don’t only accept positive comments. We accept comments that are constructive and posed in a respectful manner (positive or negative).
Hetal, you and Anuja are awesome. You both make each recipe seem so easy. And we all know that you both put in a lot of effort to present it to us.
First thing every morning I check your web site to see if you have posted a new recipe. Thank you so much!
Btw girls I was respecting you both a lot for your efforts but this type of policies are really disappointing. If you need only good comments, you can make it by writing yourself with some XYZ names. Probably you might be doing this. Well all the best. I would not like to see this site any more.
Quite frankly, we don’t have enough time to write our own positive comments (though some people have plenty of time to write many comments under different names). If you’ve been a frequent visitor to our site, you’d know that we do not only accept positive comments. If you have an opinion (good or bad) about our recipe, we are happy to hear it…just say it in a decent manner. We don’t claim to be food know-it-alls…we are learning just as many new things everyday from our viewers as they may be learning from us.
p.s. This forum is reserved for comments regarding this recipe so we would request you to please stick to that. Thank you.
Stop you nonsense replies.
Oh My GOD!! Insecurity is all i can say, and probably to some extent being a bit immature.. Hetal & Anuja, you guys rock and i love your recipes! My dinner is always awesome and tasty bcoz of your recipes. Thanks guys 🙂
Did my best it didnot work for me .dont know where I went wrong
This recipe wasn’t to my liking, but then I hope others did
Hi Hetal & Anuja,
Lovely recipe. Sure will make this over the weekend.
Thanks for sharing the recipe…
Jayashree
Come on ladies, where is the Undhiyu recipe?? It’s summer so I know surti papdi should be easily available especially in a warmer climate like yours. Correct me if I’m wrong but I believe this recipe has been requested by your many many viewers for couple of years now. I hope it’s coming soon.
By the way, great Kadhi recipe. You guys are surely putting mangoes to good use.
Hi Pinal,
You and a LOT of other people are eagerly awaiting the undhiyu recipe :). It really is a complicated recipe that we are trying to our best to simplify. As soon as we perfect it, we will surely share it.
hi ladies,
Nice recipe.It looks almost like morkulambu(what we say in tamil)particulary the ingrediants.
Thanks a lot of sharing with us such good receipes..am a mauritian and we are not use to eat these kinds of curries but I must say its really very good.
Yes please do answer the Q about why you roast the dalia. If you used unroasted chana dal, how long would you need to roast it in that case? Many thanks!
Hi Sally,
Yes, the daliya is already roasted but somehow it doesn’t have a very long shelf life. Roasting it freshens it up and takes it to a little extra flavor point when the color actually changes. If you don’t have it, you can dry roast regular chana daal until golden and soak it in water for 10 – 15 minutes. You would skip the roasting part in the recipe (with the other spices).
Thank you Hetal! Now get back to playing with the kids and enjoying summertime!
Good recipe! Anuja, I like your sense of humor.
This sounds wonderful with the combination of sweet, sour and spicy. Is it a Gujarati dish?
Hi! Lovely recipe . Thank U so much . I’ll surely give a try .
No, it is a South Indian dish.
Your mango kaadhi looks great.But why do you roast dalia? isnt it already roasted??
Hi Nitu,
Yes, the daliya is already roasted but somehow they don’t have a very long shelf life. Roasting them freshens them up and takes them to a little extra flavor point when the color actually changes.