Mango Kichadi

Simple raw mango curry with yogurt and a tempering 


  • 2 cups Raw Mango ( chopped fine like in the photos)
  • 2 tsp Salt
  • 3 cups Thick Curd / Greek Yogur
  • 1 cup Water
  • 1 tsp Red Chilli Powder
  • 1 pinch Fenugreek Powder
  • 2 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 4 Dry Red Chillies
  • 10 Curry Leaves


  1. In a bowl add the chopped mangoes. Then add the salt and let it sit for an hour 

  2. In another bowl add the yogurt , water, fenugreek powder and red chilli powder 

  3. Give it a good mix . The yogurt should become this lovely baby pink colour

  4. Then add the salted mangoes and give it good mix 

  5. Next for the tempering heat the coconut oil 

  6. Once the oil is hot, add the mustard seeds and when it crackles, add the red chillies and curry leaves

  7. Pour over the prepared yogurt and mango mixture. Give it a good mix and serve immediately   

  8. For the perfect mango Kichadi, make sure your mangoes are not completely raw.

    A little sweetness add a wonderful dimension to the salt and spicy yogurt gravy

    Store in the fridge and it will last for 4 -5 days