This curry is sweet, spicy & tangy – all at the same time! Make it while the mango season lasts, it’s a good cooling gravy for the summer.
Blend a ripe mango and whip up 1 cup of yogurt.
Combine the mango pulp, yogurt, 2 tsp besan, and 2 cups of water in a saucepan.
Whisk until the Kadhi is smooth and lump-free, then gently heat the mixture.
Add salt, a pinch of sugar, 1 tsp red chili powder, and 1 tsp coriander powder; mix well.
Introduce 1 tsp of ginger powder (or grated ginger), curry leaves, and 2-3 slit green chilies.
In a separate saucepan, heat ghee on medium, crackle mustard seeds, and cumin seeds, then add cloves, cinnamon, asafoetida, and turmeric. Pour this seasoning over the Kadhi and stir.
Adjust salt and spice levels to taste.
Garnish with chopped coriander leaves.
Pair with Phulka and Steamed Rice.
I skipped that step; my Kadhi was essentially a chilled blend of mango and yogurt with seasonings, to be honest!