GUJARATI MANGO KADHI ( MANGO AND YOGURT SOUP )

This 20 minutes Gujarati Mango Kadhi, consist of ripe mango pulp, sour yogurt and besan/chickpea flour. Usually, this dish made with the leftover pulp attached to the mango seed and peel but I have made canned pulp. 

Mango Kadhi or Feajeto?

This Aam Ras Ki Kadhi is a feast for your senses. It is a delicious and lip-smacking summer delight, Gujarati style Mango Soup.

This is one of the Kadhi varieties prepared with yogurt , chickpea flour (besan) and tempered with ghee and aromatic spices.

The preparations that go into making the Mango kadhi are same as making the traditional  Gujarati kadhi but the sweet mango pulp brings to the kadhi another unique flavour.

This aromatic and tasty kadhi pairs beautifully with Coconut and Almond Rice, Green Peas and Mint Rice.

Some are mistaken in thinking that Mango Kadhi itself is Fajeto which is another famous Gujarati authentic summer recipe prepared with Mango Pulp. There is a major taste difference in these two recipes.

Last weekend boys of the family decided to pay a visit to our daughter, so in the morning I prepared a couple of her favourite dishes for her, including Mango Kadhi.

We love kadhi's of all kinds, so whenever there is a kadhi on the table we all are happy to devour it.

Mango Kadhi turned out so delicious that boys gulped it down on its own and also my phone was flooded with messages from daughter with so many hugs and kisses:)

More Kadhi Recipes-> Fulwadi Ni Kadhi | Okra, Spring Onion and Fresh garlic Kadhi | Radish (Mooli) Kofta Kadhi | Peanut, Potato Farali Kadhi | Gatte Ki Kadhi | Spring Onion Kadhi

If you love something which is slightly sweet, sour and little spicy then you must prepare this dangerously addictive Mango kadhi, it's a killer!

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Gujarati Mango Kadhi, Aam ras ki kadhi, Fajeto

Mains

Indian

Yield: 4-6 SERVINGS

Author: Hayley Dhanecha

GUJARATI MANGO KADHI

Gujarati Mango kadhi is a summer delight. This Kadhi is prepared with ripe mango pulp, yogurt and besan. It can be ready in 20 minutes.

prep time: 5 Mcook time: 15 Mtotal time: 20 M

ingredients:

• 400 ml Ripe Mango Pulp
• 600 ml Sour full fat yogurt
• 4 heaped tbsp. Besan - Chickpea Flour 
• 2 tbsp. Ghee or oil
• 1 tsp. Jeera - Cumin seeds
• Pinch Hing-
• 2 tbsp. Ginger-Green Chilli Puree
• Pinch Turmeric Powder
• 1 Cinnamon bark
• 4-5 Cloves
• 1 sprig Curry leaves
• 2 tbsp. Fresh Coriander leaves
• salt to taste
• 2 Dry red chilli

instructions:

How to cook GUJARATI MANGO KADHI

1. In a big pan combine chickpea flour, yogurt and beat till it's smooth and silky.
2. Add 2 cup water and mix again.
3. Add salt, turmeric, ginger-chilli paste and mix once again.
4. Simmer the kadhi mixture about 10-15 minutes on low heat.
5. In a very small pan heat ghee and add cumin seeds, cinnamon and cloves. 
6. Once it splutters add dry red chilli, curry leaves and hing.
7. Pour it on the kadhi mixture.
8. Turn the heat off and add mango pulp.
9. Gently mix and cook another minute or so.
10. Serve hot in Gujarati Thali with rice.enjoy!

NOTES:

I have used canned kesar mango pulp.

Calories
769.25

Fat (grams)
40.31

Sat. Fat (grams)
14.12

Carbs (grams)
62.26

Fiber (grams)
7.33

Net carbs
54.93

Sugar (grams)
26.89

Protein (grams)
42.04

Sodium (milligrams)
1753.12

Cholesterol (grams)
100.61

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2017/06/gujarati-mango-kadhi-soup.html

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