Mango Kadhi (Mango Yoghurt) Soup

This a bit sweet and tangy Gujarati soup, made from ripe mangoes, besan and yogurt is great option for all kadhi and mango lovers. Kadhi in nutshell is yoghurt based gravy thickened with chickpea flour.


Serves 2-4

  • 2 cups yogurt
  • 1 cup water
  • 2 mangoes
  • ½ cup cheackpea flour
  • 2 tbsp ginger chopped
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • 2 tsp whole cumin seeds
  • 1½ tsp fenugreek seeds
  • 1 tsp sea salt (or to taste)
  • 1 tbsp vegetable oil

For Tempering

  • 1 tsp mustard seeds
  • 4 dry whole red chilies
  • 8 curry leaves
  • 2 tbs fresh coriander leaves (chopped
  • 2-3 tbsp vegetable oil
  • ½ cup boondi

How to make Mango Kadhi:

  1. Whisk the yoghurt in a bowl till smooth. Add besan flour, ½ tsp red chili powder, ½ tsp turmeric powder, 1 tsp salt (or to taste). Mix it well to make a smooth mixture without lumps.
  2. Blend peeled and chopped mango and chilies in the blender.
  3. Combaine mango pure with yogurt mixture.
  4. Heat 2 tbsp of oil in heavy bottom pan. Add cumin seeds and fenugreek seeds. Once they start to crackle, add the mango - yoghurt mixture.
  5. Add 1 cup of water (if the consistency is too thick you can add some more). Keep on stiring the mixture over the medium heat till it boils.
  6. Lower the flame and cook for 10 -12 minutes till the mixture gets the right consistency.


  1. Heat 1-2 tbsp oil in a small pan. Add mustard seeds. Stear on low heat till seeds start crack.
  2. Then add red chilies, curry leaves and saute for few seconds.
  3. Now add boondi and mix with the tempering.
  4. Then, transfer the ready yougurt - mango mixture into a serving bowl.
  5. Pour the tempering over the kadhi.
  6. Sprinkle with chopped coriander leaves. Serve hot with rice, phulka or puris.

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