*** Fajeto *** (Mango Kadhi)

*** Fajeto *** (Mango Kadhi)

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.

  • Puree 1 ripe mango. Beat 1 cup Curd (Dahi / Yogurt)
  • In a saucepan combine the mango pulp, curd, 2 tsp besan* along with 2 cups of water
  • Whisk them together until Kadhi is well combined and without lumps.
  • Gently heat the mixture for a few minutes*.
  • Add salt, a pinch of sugar, a tsp of red chilli powder, and 1 tsp of coriander powder and mix well.
  • Add a tsp of ginger powder (or grated ginger), curry leaves and 2-3 slit green chillies
  • Heat ghee in a large saucepan on medium heat; add mustard seeds and cumin seeds to allow them to crackle.
  • Add some cloves & cinnamon, asafoetida & turmeric. Pour this seasoning on the Kadhi and stir.
    -Check the salt and spice levels and adjust them to suit your taste.
  • Garnish the Kadhi with chopped coriander leaves.
  • Serve with Phulka and Steamed Rice.
  • I skipped this. My Kadhi was just chilled mango & yoghurt, with seasonings, tbh!

Submitted by
Deepa Perumal



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