Mango kadhi

As the name suggests, this version of the popular Indian kadhi is distinguished by the use of fresh mango pulp, which is combined with the choice of yogurt or fresh curd and besan (gram flour) to create the base of the dish. While the base is slowly simmered, it is enriched with a variety of spices such as mustard and coriander seeds, chilis, ginger, and curry leaves. This summer favorite is a Gujarati staple and is often served garnished with fresh coriander and accompanied by rice or roti bread.