Aamras Ki Kadhi is my favorite summer recipe that puts a fruity spin on traditional kadhi. I discovered this recipe during a hot summer afternoon when I had extra mangoes lying around. The mix of sweet ripe mangoes and tart green mangoes gives this dish its unique taste. It’s different from regular kadhi but just as comforting.
summer dish that’s ready in just 30 minutes.
About the Recipe
This recipe turns the classic Indian kadhi into something special by adding mango puree. It’s easier to make than you might think – just mix, cook, and temper. The boondi adds a nice crunch, while the blend of spices creates a warm, inviting aroma. It’s perfect for those days when you want something different but comforting.
Why You’ll Love This Recipe
You’ll love how the sweet and tangy flavors of mango blend perfectly with the creamy yogurt base. The recipe is super flexible – you can adjust the mango ratio to make it sweeter or tangier. The tempering with ginger and red chillies adds a lovely kick, and the boondi gives it a fun, crunchy texture. Plus, it’s ready in just 30 minutes.
Cooking Tips
– Whisk the yogurt really well to avoid lumps
– Keep the flame low while cooking to prevent curdling
– Use really ripe mangoes for the sweet portion
– Always add salt after the yogurt mixture is cooking
Serving and Storing Suggestions
Serves 4 people. Best served hot with plain rice or roti. It takes about 30 minutes to prepare. Leftovers can stay good in the fridge for 2 days – just reheat gently on low heat. Don’t forget to make extra tempering when reheating.
Similar Recipes
- Traditional Punjabi Kadhi
- Raw Mango Curry
- Sweet Mango Curry
Nutrient Benefits
This dish combines the protein from yogurt with vitamins A and C from mangoes. The spices like turmeric and ginger have anti-inflammatory properties. It’s a good source of probiotics from the yogurt and fiber from the mangoes.
Aamras Ki Kadhi
Ingredients
- 1/2 cup Mango Puree - (cup ripe or pulpy mango) + 1/2 cup raw green mango
- 3/4 cup Curd (mixed and whisked with 3/4 cup water)
- Turmeric Powder (a pinch)
- Red Chilli Powder (a pinch)
- Salt as per taste
- 1 tsp Oil
- 1/4 tsp Cumin Seeds
- Fenugreek Seeds (a pinch)
- 1/4 tsp Mustard Seeds
- Curry Leaves (few)
- Asafoetida Powder (a small pinch)
- 2 Green Chillies (small, split)
- 2 tbsp Boondi
For tempering:
- 1/2 tsp Oil
- 1 tsp Ginger (julienned)
- 1 Dry Red Chillies (broken)
- 1 tsp Coriander Leaves
- 1 tsp Boondi
Instructions
Method:
- Mix the mango puree, curd, turmeric powder and red chilli powder in a bowl.
- Mix well until blended. Keep aside.
- Heat oil in pan.
- Add the curry powder, asafoetida powder, gren chillies, mustard seeds, fenugreek seeds and cumin seeds.
- Fry for a minute or two.
- Reduce flame and add the mango puree mixture.
- Keep stirring regularly and sprinkle salt.
- Cook for 15 minutes on low flame and add the boondi.
- Simmer for a few minutes till cooked and oil floats to the surface.
- Transfer to a serving bowl.
- Heat oil for tempering in a frying pan.
- Fry the tempering ingredients for a minute and pour into the kadhi.
- Serve hot.
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Frequently Asked Questions
Can I make this recipe with just ripe mangoes?
Yes, but the taste will be sweeter. The raw mango adds a nice tang that balances the flavors. If using only ripe mangoes, add a splash of lemon juice for tanginess.
What can I substitute for boondi?
You can skip boondi or use small cubes of fried bread. Some people also like adding steamed vegetables or crispy curry leaves instead.
Is this recipe suitable for kids?
Surely. Just adjust the spice levels by reducing the green chillies and red chilli powder. The natural sweetness from mangoes makes it kid-friendly.
image credit: mid-day.com
