Cookware Flash Sale: Limited Time Only!

Mango Kadhi With Achaari Pakoda


Bored of eating your usual kadhi chawal again and again? Don't worry cause we are back with a new recipe that is going to solve all your problems. We've upgraded the usual boring kadhi with the flavour of mango pulp to give you this amazing recipe of mango kadhi with achari pakora.

 

Table of Content

  1. What is Kadhi and Pakoda ?
  2. Quick and Easy Mango Kadhi with Achari Pakoda
  3. How to make Mango Kadhi with Achari Pakoda?
  4. Expert Tips
  5. Recipe Card  

 

What is Kadhi and Pakoda ?

​​Kadhi is a thick gravy dish with the major ingredient being gram flour and fried vegetable fritters known as pakora. It originated from Rajasthan and now is popular across the country. This piquant dish has dahi or yoghurt added to it, which provides it with a sour taste. Kadhi assumes different variations in different cities but is eaten with equal delight and gusto. This dish is usually teamed with rice in northern India and in the Rajasthan region it is accompanied with roti or paratha. The mango kadhi we're making today is a derivative of the kadhi made in Maharashtra using kacchi kairi or raw mango. The mango pulp brings a little sweeter tone to the overall spicy and sour dish.

 

Quick and Easy Mango Kadhi with Achari Pakoda

Let go of your usual kadhi recipe and give this mango kadhi with achari pakora a go. It's guaranteed to not disappoint you. The mango gives a sweet flavour to the overall spicy and sour kadhi, which would leave the person eating it with a great taste. So, go and try this recipe right now and see for yourself how good a simple flavour addition can taste. 

  

Suggested cookware for the recipe 

    Shop Now        

     

    How to make Mango Kadhi with Achari Pakoda?

    1) First, we start by preparing the pakoda mix for which we add chopped spinach, garlic and onion into a bowl and season it with salt and red chilli powder and pickle pulp.

    Mango Kadhi with Achari Pakoda

    2) Next, we add besan or chickpea flour to the vegetables with some water and mix it together into a thick and sticky batter for the pakora.
    Mango Kadhi with Achari Pakoda

    3) In a stainless steel kadai, heat refined oil for frying the pakoras. To the hot oil add dollops of the pakora batter using your hands, making them as round as possible. Fry them till they are lightly golden and cooked through, then set them aside.
    Mango Kadhi with Achari Pakoda

    4) In a separate bowl prepare the kadhi mix by mixing together equal parts of chickpea flour and curd, with some water. Also add in all the dry spices to this bowl and set it aside.
    Mango Kadhi with Achari Pakoda

    5) In a stainless steel kadai, prepare the tadka, by adding the mustard oil and add cumin seeds, with chopped ginger, garlic and green chillies and some onions. Also toss in the mustard seeds with some curry leaves.
    Mango Kadhi with Achari Pakoda

    6) Once the tadka is fried and ready, transfer your kadhi mixture into the kadai and mix it together with the tadka.
    Mango Kadhi with Achari Pakoda

    7) Finish the kadhi off with some mango pulp and season with hing, salt and red chilli powder. Also add some tamarind pulp.
    Mango Kadhi with Achari Pakoda

    8) Plate it by adding the fried pakoras into a bowl and pouring the kadhi over them. Garnish it with some pickle oil and serve hot.
    Mango Kadhi with Achari Pakoda

     

    Expert Tips

    1. Do not make the pakora batter too thick or they might be too dry to eat.
    2. Chop the vegetables as finely as possible for the best results in the pakora.
    3. Do not let the kadhi sit too long on the stove or it might start to burn.

    Recipe Card


    Leave a comment

    Please note, comments must be approved before they are published