🍛 Mango Kadhi – The Sweet & Tangy Summer Curry No One Told You About!

🍛 Here’s Why the Hidden Summer Recipe From Western India May Soon Be Your Top Comfort Food

Introduction

Summer recipes often have mangoes as the star ingredient. There are so many ways to enjoy mangoes, for example, aamras or mango lassi. There’s actually a traditional Indian curry, made with ripe mangoes, that’s creamy, spicy and fruity.

Here is a forgotten treasure from Gujarat and Maharashtra, Mango Kadhi which is not only tasty but also great for eating when the weather is hot. When you get sick of eating always-similar kadhi and dals in summer, this refreshing dish is sure to please.

The reason Mango Kadhi is extra special 🌞

Sweet mango pulp mixed with sour yogurt.

Easy to cool down and aid in digestion

A light taste with plenty of comfort – great for lunch in summer

Only a few people outside of Gujarat and Maharashtrian households have heard of it

Offers options for vegans and can be adjusted in many ways.

Ingredients You’ll Need 🥭

✅ For the Kadhi Base:

1 cup ripe mango pulp (preferably Alphonso)

1/2 cup sour yogurt (well-beaten)

2 tbsp besan (gram flour)

1/2 tsp turmeric

1 tsp red chili powder

Salt to taste

2.5 cups of water

✅ For the Tempering (Tadka):

1.5 tbsp ghee or oil

1 tsp mustard seeds

1/2 tsp cumin seeds

1 pinch of hing (asafoetida)

1-2 dry red chilies

7–8 curry leaves

1 small green chili, slit

Optional: grated ginger or fenugreek seeds

A Step-by-Step Guide for Making Mango Kadhi 🥣

1. Blend the ingredients for Kadhi Mix.

Blend together in a bowl mango pulp, curd, besan, turmeric, chili powder and salt.

Whisk until there are no lumps in the mixture.

Slowly blend in the water so that the kadhi ends up thin and smooth.

2. Bring the Base to a gentle simmer.

Move the mixture into an oven-safe pan with a thick bottom.

Let it boil, then lower the heat to low.

Pass 10–12 minutes while gently stirring the mixture to avoid it curdling.

3. Add the Tempering now.

Put ghee in a small pan and begin to heat.

Include mustard seeds, let them cook until they start to pop.

Include cumin, hing, curry leaves, red chilies and green chili.

Pour the tempering over the kadhi which is still simmering and mix well.

4. Final Touch

Put some fresh coriander leaves on top as garnish.

Enjoy hot with steamed rice or jeera rice.

Best Pairings 🍚

Steamed rice or jeera rice

Roasted papad

Light cucumber salad or kachumber

Fresh aamras on the side make a summer thali even more tempting!

Health Benefits of Mango Kadhi 💪

1. Cooling & Digestive

2. Probiotic-rich

3. Low-calorie comfort food

4. Anti-inflammatory spices

5. Natural sweetness

A Story behind Food 📜

Summer foods in Gujarati and Maharashtrian cultures include Mango Kadhi. In Gujarat, desserts often use sweet mango puree and in Maharashtra, cooks sometimes pair raw and ripe mangoes to intensify the taste. It is mostly prepared in family kitchens and doesn’t end up in many restaurants, so it is even more remarkable.

Shows how Indians enjoy combining opposite tastes such as sweet-and-sour, hot-and-cool, spicy-and-mellow all at once in a dish.

Some helpful ideas for the best Mango Kadhi 💡

Taste is best when the curd is slightly sour.

Avoid overcooking to preserve the curd and avoid a split.

The tadka is very important – it makes all the flavors blend together.

Check the taste and adjust spices and sweeteners so the beverage tastes right with the mango.

On the menu, we have vegan options. Replace dairy with vegan curd and oil.

Conclusion: Enjoy Mango Kadhi as a New, Spicy Summer Curry 🌿

Bored by the daily rice and mango? Or wanting to eat something Indian this summer? Then Mango Kadhi is your choice.

This unique Indian sweet is refreshing, very comforting and difficult to find outside of that region. You’ll just need to try a spoonful and you’ll be surprised you waited so long to try it.