Recipe by Sweta’s Kitchen 


Kadhi is a dish which comes from Indian subcontinents. It is made up of spiced thick gravy based on chickpeas flour and yogurt to give a tangy taste.  Surprisingly, my earlier experience of this dish was not so satisfying until I had this dish made by my mother in law. Once I had her version, I was hooked. Then gradually I enhanced this dish by different variations. Today this dish is one of my favourites and I never seems to be surprised by how good it is. My friends agree and this is one of their regular demands, which I am only too glad to fulfil.



  • ripe mango pulp – 3/4 cup 
  • raw mango pulp – 3/4 cup 
  • butter milk – 3/4 cup 
  • Gram flour – 2 tbsp 
  • mustard seeds – 1/2 tsp 
  • fenugreek seeds – 1/2 tsp 
  • 10 curry leaves 
  • green chillies – 2, slit length wise 
  • salt – to taste 
  • clarified butter (ghee) – 1 tbsp 
  • Boondi – 1 cup 
  • posted cumin seeds powder – 1 tsp 
  • chopped coriander leaves for garnishing. 
  • water – 1 cup




  • In a mixing bowl add ripe mango pulp, raw mango pulp and butter milk, mix together well. 
  • Now add gram flour and mix well to make a smooth consistency. 
  • combine all the main ingredients along with 2 cups of water and salt,  whisk them together until well combined. 
  • Bring the mixture to come to a boil whisking occasionally. Once the mixture begins to boil, turn the heat to low and simmer for 15 minutes. 
  • To make the seasoning , heat clarified butter (ghee) in a pan, then add mustard seeds, fenugreek seeds green chilies and curry leaves  
  • Check the salt and spice levels and adjust to suit your taste. 
  •  Pour the seasoning over the simmering Kadhi. Turn off the heat and garnish the Kadhi with chopped coriander leaves. 
  • Add the boondi before serving. 
  • Serve with steamed rice.

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