Ripe Mango Kadi (Pulichery)

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Easy

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  • Ripe mango - 2
  • Thick curds - 2 cups
  • Coconut grated - 3/4 cup
  • Red chillies - 3
  • Green chillies - 2 (slit)
  • Cumin seeds-1 tsp
  • Oil - 2 tsps
  • Mustard seeds - 1 tsp
  • Fenugreek seeds - 1 tsp
  • Salt and jaggery to taste

How to Make Ripe Mango Kadi (Pulichery)

  • Cut ripe mangoes and steam for 5 minutes with the seeds.
  • Once cooled, squeeze out as much juice as possible.
  • Add 1/2 cup water and simmer on low heat for 5-7 minutes with 1/2 tsp turmeric powder and salt.
  • Grind together coconut, red chillies and cumin seeds to a smooth paste.
  • Beat the curds and blend with half of the ground paste.
  • Add the remaining paste to the simmering mango kadi. Mix well and continue to simmer.
  • Add 1 tsp jaggery and simmer for 2 minutes.
  • Take off heat and slowly add the curd-paste mixture and stir.
  • On a low flame, simmer the kadi for 3 minutes. Take off heat.
  • In a kadai heat oil and add mustard and fenugreek seeds.
  • Once they splutter, add it to the mango kadi and serve hot with rice and pappads.