Fajeto (Mango Kadhi)

5 from 1 vote

A super delicious and refreshing Gujarati summer recipe; this Fajeto or Mango kadhi combines mango juice with the traditional kadhi.

Sweet, savory, sour and super flavorful; this pairs beautifully with steamed rice or Gujarati rotli.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Gujarati, Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 161kcal

Author: Smruti

Ingredients

For the mango kadhi

1 cup mango purée
¾ cup yogurt (preferably sour)
3 tablespoon chickpea flour
1¾ cup water
1 teaspoon ginger chili paste
½ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon salt
2 teaspoon jaggery (or sugar)
2 mango seeds (optional)
1 teaspoon lemon juice (optional)

For the tempering

1½ teaspoon ghee
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1-2 cinnamon stick
⅛ teaspoon asafetida
4-5 curry leaves
1 dried red chili
1 fresh green chili

Other Ingredients

2-3 stalks cilantro (chopped)

Instructions

In a bowl add chickpea flour, yogurt and water.
¾ cup yogurt, 3 tablespoon chickpea flour, 1¾ cup water
Whisk well using a hand blender or a blender till smooth.
Add in the ginger chili paste, spices, salt and jaggery. Mix well.
1 teaspoon ginger chili paste, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon salt, 2 teaspoon jaggery
Then add mango purée and the mango seeds. Whisk one last time and start heating on medium flame.
1 cup mango purée, 2 mango seeds
Keep stirring and cook the mixture on medium flame for 12-15 minutes. The mix will start to thicken in a few minutes. Keep stirring so there are no lumps.
Once the mixture is thick, turn the flame to low and let the fajeto simmer.
In a small pan heat ghee.
1½ teaspoon ghee
Once hot, add the tempering ingredients and let them pop.
¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, ⅛ teaspoon asafetida, 4-5 curry leaves, 1 dried red chili, 1 fresh green chili, 1-2 cinnamon stick
Once these pop, transfer the tempering to the thickened fajeto.
Mix well and boil for another couple of minutes.
Turn down the flame and add the cilantro leaves. Also add lemon juice (if using) and mix well. Remove the mango seeds from the fajeto.
1 teaspoon lemon juice
Serve with hot steamed rice and a dollop of ghee.
2-3 stalks cilantro

Notes

Using sour yogurt: The taste of fajeto is best when we use sour yogurt to make it. Regular plain yogurt will make it pretty bland. To make the yogurt sour, keep the container on the counter for a couple of hours. If the yogurt is still not sour, add a spoon of sour cream while whisking the yogurt or some lemon juice to the fajeto once it is prepared.
To make a Jain version: The only ingredient we need to eliminate here is ginger. Leave that out and you get a Jain version of fajeto. Substitute with dried ginger (saunth) if you consume that or leave it out completely.
Using the right mango purée: Make fajeto with ripe mangos. Unripe mangos will make it extra sour and over ripe mangos make it smell different. Ensure that the mango purée is not fibrous. If it is, strain and use it to get a smooth consistency. Also, if it is too thick, balance the water to get the right consistency. Do not forget to adjust the spices as well.
Adding the Tempering: Add the tempering only once the fajeto is hot and boiling. Add it to cold kadhi may split the yogurt and not result in a creamy texture.
Making the recipe Vegan: Simply swap the dairy based yogurt for a non-dairy one and use oil instead of ghee in the recipe to make it Vegan. All the ingredients are Vegan friendly.
Making fajeto free from gluten: Ensure that pure asafetida (not with any added flour) is used in the tempering. That way the recipe will be free from gluten.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition