-
Blend curd, besan, green chilies, ginger paste, turmeric powder, red chili powder and salt together till to smooth.
-
Heat the oil in a pan.
-
When oil is hot enough, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, dry red chilies, curry leaves.
-
Add curd and besan mixture.
-
Now add 3-4 cups of water with mango puree and mix well.
-
Bring the kadhi to a boil and after one boil, reduce the flame.
-
Let the kadhi cook for 30-35 minutes on low flame.
-
Now kadhi is ready.
-
You can serve this mango kadhi with rice and chapatti.