Mango kadhi

Dish

Mango kadhi

Mango kadhi is a popular dish in the Indian state of Gujarat, where it is often served as a side dish with rice or roti. The dish is made by blending ripe mangoes with yogurt, gram flour, and spices like cumin, turmeric, and mustard seeds. The mixture is then cooked over low heat until it thickens and the flavors meld together. The result is a sweet and tangy dish that is perfect for hot summer days. Mango kadhi is also a great way to use up ripe mangoes that might otherwise go to waste.

Jan Dec

Origins and history

Mango kadhi is a traditional Indian dish that has been enjoyed for centuries. It is believed to have originated in the state of Gujarat, where mangoes are a popular fruit. The dish is often served during the summer months when mangoes are in season.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of mango kadhi, some of which include adding vegetables like okra or spinach. Some recipes also call for the addition of chickpea flour instead of gram flour.

Presentation and garnishing

Mango kadhi can be garnished with fresh cilantro or mint leaves. It can also be served with a dollop of yogurt on top.

Tips & Tricks

To make the dish even more flavorful, try adding some grated ginger or garlic to the mixture. You can also adjust the sweetness and tanginess to your liking by adding more or less mango or yogurt.

Side-dishes

Mango kadhi is usually served with rice or roti, but it can also be enjoyed on its own as a soup.

Drink pairings

Mango lassi or a sweet white wine like Riesling