Mango Kadhi – Inspired by Paati’s More Kuzhambu


Kadhi up north, more kuzhambu in TamilNadu, majjiga pulusu in Andhra- It is amazing how this recipe gets adapted across different regions with seasonally, locally available ingredients. Here is a mango kadhi sent to us by a reader and friend.


  • Baby mangoes 9-10
  • Ginger 1″ piece
  • Jaggery – 2 tsp
  • Thai chillies -2
  • Sour yogurt – 1.5 -2 cups (If not sour add amchur powder 1 tsp )
  • Water 3 cups
  • Besan 2 tbsp
  • Hing- a pinch
  • Curry leaves – 8-10 leaves
  • Turmeric powder- 1 tsp
  • Mustard seeds- 1 tsp
  • Cumin seeds -1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Chilli powder 1 tsp
  • Ghee 1 tbsp


  1. Slit mangoes on either of flat sides.
  2. Grind chillies, ginger, jaggery to fine paste.
  3. Add this with a cup of water to mangoes in a pressure cooker.
  4. Add a pinch of salt, asafoetida, turmeric powder and cook to one whistle (or else can cook in open pot till mangoes are soft)
  5. Meanwhile whisk Besan, yogurt and 2 cups of water, pinch of salt.
  6. My yogurt wasn’t sour so added tsp of amchur (mango powder).
  7. Cook for few minutes, add the cooked mangoes (and the water that it was cooked in).
  8. Cook on low heat till kadhi thickens and raw flavor goes away.
  9. Heat ghee in tadka kadai, add mustard, cumin, fenugreek, curry leaves and chilli powder.
  10. Pour over kadhi.

There are plenty of heirloom recipes like this on our YouTube channel. Subscribe to our channel and stay tuned.

Try this recipe with a subtle coconut milk pulao. Here is the recipe video.

Recipe contributed by a friend and reader – Bairavi Vijay and she says.
Inspiration behind this is her paati’s mambazha more kuzhambhu and paruppu kuzhambhu. This is not an authentic recipe but an inspired one.


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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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