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fajito-mango-kadhi-gujarati
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5 from 3 votes

Fajito Kadhi I Gujrati Tangy Mango Kadhi

Delicious spicy sweet and sour kadhi made with mango pulp, curd and gram flour
Prep Time10 minutes
Cook Time20 minutes
Course: lunch recipe, Main Course, Side Dish
Cuisine: Gujarati Cuisine
Keyword: dahi ki kadhi, fajito, Gujarati Kadhi, kadhi, mango kadhi
Servings: 6 person
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Mango pulp
  • 1 cup Yogurt / Dahi Slightly sour
  • 3 tbsp Gram flour / Besan
  • 2 Green chili/hari mirch chopped
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1/2 inch Ginger / Adrak chopped
  • To taste Salt / Namak

tempering

  • 2 tbsp Clarified Butter / Desi Ghee
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Mustard Seeds / Rai *
  • 1/2 tsp Fenugreek Seeds / Methidana
  • 2 Cloves / Lavang
  • 1/4 inch Cinnamon /daalchini
  • 2 Dried Red Chilli, Whole
  • 1/4 tsp Asafoetida / Hing powder
  • 10 curry leaves

Final tadka

  • 2 tsp Clarified Butter / Desi Ghee
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Red Chili powder / Laal mirch powder
  • pinch Asafoetida / Hing powder
  • few Curry Leaves
  • 1/4 tsp Mustard Seeds / Rai *

Instructions

  • In a big bowl and add the mango pulp, curd and gram flour and whisk it well with a whisk or in a blender, make sure there will be no lumps i the batter.
  • now add 4 cups of water in the mixture and stir to mix. (Instead of plain water you can use the water after washing the peels and pits of mangoes)
  • Heat ghee in a heavy bottom pan and then add the tempering- cumin, mustard, fenugreek, cloves, cinnamon, asafoetida, and the chopped green chilies and curry leaves.
  • Let them crackle for few seconds. then add the dried red chili pieces and stir.
  • Add the gram flour mixture in the cooking pan and mix well.
  • The thickness of the kadhi can be adjusted as per your preference by adding more water or gram flour.
  • Add turmeric, salt and chopped ginger, jaggery and few mango pits (if using)
  • let the kadhi cook on low medium heat for abut 20 minutes, keep stirring at regular intervals.
  • When done remove from the heat and make the Final tadka.(this final tadka is optional, is for garnishing purpose and you can skip it )
  • Heat ghee in a small pan and add cumin , mustard in it , when it start crackling switch off the heat and then add asafoetida, curry leaves and the red chili powder.
  • Immediately pour this tadka over the kadhi and mix.
  • Add fresh chopped coriander in the kadhi and serve hot with steamed rice (you can add some lemon juice if needed)