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Raw Mango Kadhi

Raw mango is available for almost 5 to 7 months of the year and is a very versatile ingredient. It is used in preserves, chaats, chutneys, main dishes, and beverages. It is high in vitamin C, calcium, magnesium which is useful for releasing toxins from the body. Raw mangoes are also high in niacin, which helps boost cardiovascular health.

Recipe Credit: Darshana Muzumdar

Serves 3-4 as part of a traditional Indian meal

Usually kadhi is made with dahi. But this kadhi is not only very close in taste to the dahi kadhi, it is also more delicious and is very filling. The sweet, sour and spicy hot taste is one that no one can resist. This kadhi can be eaten as is or with rice or even roti.


  • 1 medium sized raw mango ¾ cup when chopped (preferably Totapuri which is less sour)
  • 2 cups water
  • 2 tbsp jaggery or to taste
  • ¼ inch piece of ginger chopped finely (no need to peel it)
  • 1 tbsp besan (chickpea flour)
  • 1 tsp salt or to taste

For the Tempering

  • ¼ tsp methi seeds (fenugreek)
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1-2 dried red chillies broken into small pieces
  • 1 sprig curry leaves
  • ⅛ tsp asafoetida
  • ¼ tsp turmeric
  • 1 tbsp oil preferably groundnut oil


Wash the raw mango and cut it into half. Remove the kernel and cut it into smaller pieces. Alternatively, grate the raw mango with the green peel on. Place this in a thick bottomed steel pot, add the jaggery and add 2 cups of water. Heat the oil in an iron tempering ladle on medium heat. Add the mustard seeds, fenugreek seeds, cumin seeds and let them splutter. Add the red chilli pieces, curry leaves, asafoetida and turmeric. Turn off the heat to prevent the turmeric from burning. Add this to the mango and mix well. Cook on medium heat till it is soft. Meanwhile add half a cup of water to the besan and mix well to form a thin consistency paste. Once the mango is cooked, add the ginger and the besan paste and stir well. Cook the kadhi for around 5 minutes on low heat till the besan has lost its raw taste. Adjust the consistency by adding more water if desired. Adjust the spice and sweetness by adding more red chilli powder or jaggery according to your taste. Garnish with a few coriander leaves and serve hot.

For the Whole-Food Plant-Based (WFPB) version:

Do not use oil. Heat the iron tempering ladle and add each spice separately, transferring it as it gets roasted to the mango in the steel pot. Follow the rest of the recipe as above.

Use any unrefined salt like rock salt.

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