mango pulp 1 cup
raw kairi paste 2 tbsp
buttermilk 2 cup
green chili paste 1 tsp
beasn mixed with some buttermilk ¼ cup
On1y Dry Basil 1tbap
For Tempering
Oil 1 tbsp
Cumin seeds ½ tsp
Mustard seeds ½ tsp
Red chili broken 2 no
Coriander leaves chopped handful


  1. Add mango pulp, raw kairi paste, green chili paste, buttermilk, besan and salt together and bring it to boil. When it starts boiling reduces the flame and simmers for 10 minutes on medium flame.
  2. After 10 minutes add On1y Dry Basil and simmer for another 2-3 minutes.
  3. Meanwhile prepare tempering. Splutter some cumin seeds, mustard seeds and broken red chilies.
  4. Pour over the soup; stir well and serve immediately.