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yellow Gujarati Kadhi made with besan and dahi served in a bowl with tadka on top.
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Traditional Gujarati Kadhi With Mango (Fajeto)

Traditional Gujarati Kadhi With Mango (Fajeto) is a comforting and flavorful Indian delicacy that’s both sweet and mildly spiced. This summer favorite is made with creamy yogurt, besan (chickpea flour), ripe mango pulp, and a handful of everyday Indian spices. Ready in just 30 minutes, this vegetarian and gluten-free dish pairs beautifully with steamed rice—or enjoy it as a warm, tangy soup. Adding mangoes takes classic Gujarati Kadhi to a whole new level of delicious!
Course beverage, Side Dish, Soup
Cuisine gujarati, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 257.84kcal

Equipment

Ingredients

Instructions

  • Scoop out the mango pulp and set it aside. Use the leftover skin and seeds (gotlu)—don’t discard them just yet! Transfer them to a mixing bowl.
  • Add water to the bowl and use your hands to squeeze out any remaining mango juice. Then discard the skins, but feel free to leave the seeds in—they add depth of flavor and authenticity to the kadhi.
  • Add yogurt to the bowl. Make sure the yogurt is at room temperature—cold dahi can cause splitting or curdling when heated.
  • Mix in besan, turmeric powder, and salt. These will help thicken the kadhi and add flavor.
  • Whisk the mixture thoroughly until it’s smooth and lump-free. You can also use a hand blender or a mixer grinder for ease. 👉 Chef Tip: Strain the mixture if needed for an ultra-smooth and silky kadhi base.
  • Heat ghee in a pan and add mustard seeds and cumin seeds. Once they begin to crackle, add dried red chillies for a mild heat and smokiness.
  • Add whole spices—cloves, cinnamon stick, and dried bay leaf. Let them release their aroma in the hot ghee.
  • Stir in ginger paste and fresh curry leaves to enhance the flavor and add a traditional Gujarati touch.
  • Reduce the flame, and slowly pour the mango-yogurt mixture into the pan. Bring it to a gentle boil. If using, add the mango seeds (guthliya) at this stage. Stir continuously and then let it simmer on low-medium heat for 6–8 minutes, until it thickens slightly. 👉 Chef Tip: If the kadhi feels too thin, mix ½ tablespoon besan with a little water and stir it in to help reach the right consistency.
  • Add chopped cilantro and jaggery. Adjust salt if needed and turn off the flame once the jaggery fully dissolves. 👉 Chef Tip: Taste to ensure the besan is fully cooked—there should be no raw smell. If needed, simmer for a few more minutes. To make the meethi kadhi more tangy, add a splash of lemon juice before serving. Drizzle some ghee on top and serve hot with steamed rice (Kadhi Chawal), roti, bajra roti, or plain Khichdi (Kadhi Khichdi).

Notes

For a Jain-friendly Gujarati Kadhi, skip the ginger. To make kadhi without yogurt or besan, try my Sindhi Tomato Kadhi or Vendakkai Mor Kuzhambu recipes. If your yogurt isn’t sour enough, leave it at room temperature for a few hours or add a tablespoon of sour cream. You could also use Ayran which is a sour Turkish yogurt drink. For extra flavor, add methi seeds, onions, and garlic during tempering. Leftover plain Gujarati kadhi can be transformed into Fajeto by simply adding mango pulp.

Nutrition

Calories: 257.84kcal | Carbohydrates: 48g | Protein: 5.14g | Fat: 7.11g | Saturated Fat: 2.07g | Polyunsaturated Fat: 0.79g | Monounsaturated Fat: 3.75g | Cholesterol: 7.96mg | Sodium: 43.85mg | Potassium: 588.97mg | Fiber: 5.32g | Sugar: 41.98g | Vitamin A: 3065.3IU | Vitamin C: 119.97mg | Calcium: 133.18mg | Iron: 1.34mg