Mango Kadi


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Mango kadi is an irrestible blend of sweet fresh ripe mango flavours into tangy thick buttermilk . The coconut, chilies and coriander seeds are ground together and added to mango pulp and thick buttermilk. The mango kadi is cooked on low flame and tempered with mustard seeds. Relish mango kadi with steamed rice or roti.

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Mango Kadi recipe - How to make Mango Kadi



Preparation Time:    Cooking Time:    Total Time:    


mango pulp
(If using mango pulp dissolve it in little warm water)
thick buttermilk (little sour)
grated fresh coconut
green chillies
red chillies
coriander (dhania) seeds
oil for tadka
fenugreek (methi) seeds
curry leaves (kadi patta)
salt to taste

  1. Grind fresh coconut, green & red chillies,dhaniya seeds together with little water.
  2. Mix the grinded paste,mango pulp & salt to the buttermilk
  3. Bring the mixture to boil.
  4. Tadaka methi seeds & kadi patta

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This recipe was contributed by weather on 04 May 2002

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