Mango Kadhi With Achaari Pakoda

Kadhi, as we all know, is a staple in many of our homes, especially in north India but it's the same old taste that has survived ages without any tweak. This recipe is just a small attempt to play around with this classic dish and to take it to the next level.

Chase the flavors

Serves 2-3

Prep time 10 Minutes

Cooking time 15 Minutes


Spinach - 1 bunch

Ginger - 2

Onion - 2

Red chilli powder - 2 tsp

Red chilli pickle - 2-3 pieces

Besan - 2 cups

Curd - 1 cup

Cumin powder - 1 Tsp

Turmeric powder - 1 tsp

Cumin seeds - 1 tsp

Green chilli - 1

Mustard oil - 20 ml

Mustard seeds - 1 tsp

Curry leaves - 15-20

Asafoetida (hing) - 1 tsp

Mango pulp - 2 tbsp

Tamarind pulp - 1/4 cup


1) In a bowl, take the chopped spinach, properly washed and drained.

2) Add the chopped ginger, onion, salt and red chilli powder to the spinach.

3) Add the masala from stuffed red chilli pickles to it.

4) Add a cup of besan to it and make a thick batter for pakodas.

5) Make small balls of his spinach batter and deep fry them and keep aside.

6) In another bowl, take one cup of besan and add a cup of curd to it.

7) Add salt, red chilli powder, turmeric and cumin powder to it and beat it to make a thin batter.

8) In a kadai, heat mustard oil.

9) Add cumin seeds and let them pop.

10) Add the chopped ginger, garlic, green chilli and onions to the kadai and cook the onions till brown.

11) Add mustard seeds and curry leaves to the kadai along with hing.

12) Add the kadhi batter and cook it till a little thick.

13) Add the tamarind pulp to the kadhi along with mango pulp.

14) Add the pakodas to the kadhi and serve hot.

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