Rajasthani kadhi recipe commonly served as an accompaniment with some staple foods such as finger millet, rice, or Indian flatbreads. There are several recipes for making Rajasthani kadhi, but my favorite version is the Mangodi Papad Kadhi. I have further enhanced the authentic Rajasthani kadhi recipe to make it more tasty and healthy.
Health Benifits of Rajasthani Kadhi Ingredients
This authentic recipe has been further enhanced here by the addition of green mango, which has high levels of antioxidants and vitamin C. These antioxidant properties protect the body against cancer and cardiovascular diseases. Additionally, raw green mangoes also help in weight loss, treating indigestion/constipation, and prevent dehydration. Green mangoes increase the secretion of bile acids and clean the intestines of bacterial infections that help in treating liver disorders.
Further, the main ingredient of Kadhi is chickpeas flour which makes it protein-rich, but the addition of sun-dried mung lentil nuggets (mangodi) and lentil pappadum makes it, even more, richer in protein.
Hence, overall if you are able to incorporate this enhanced authentic kadhi version in your meal plan then it will provide your family with far-reaching health benefits.
Adding Tadka to Rajasthani Kadhi
If you want to enhance it further, you can add tempering (tadka) from the top. Avoid keeping it low fat. Your Mangodi Papad Kadhi enhanced with green mango flavor is ready. Serve as an accompaniment with some staple foods such as finger millet, rice, or Indian flatbreads. If you'd like, you can have it just as a soup as well.
Indian Yogurt Curry - Rajasthani Kadhi Recipe
- ¼ cup Chickpea flour
- 3 cup Buttermilk
- 1 cup Green mango Chopped
- ½ cup Mangodi Sun-dried mung lentil nuggets
- 30 gm Lentil pappudum 2 or 3 Papad
- 15 gm Ginger 1 inch piece julienned
- 5 gm Green chilies 3 to 4 chopped
- 15 gm Cilantro few sprigs chopped
- 1 tablespoon Oil - 1 tbs + 1 teaspoon keep it separate
- ¼ teaspoon Asafetida skip for Gluten free version
- 1 teaspoon Cumin seeds
- ½ teaspoon Fenugreek seeds
- 2 gms Dry red chilies Whole 2 to 3
- ½ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt As per taste
- Peal and chop the green mango.1 cup Green mango
- Boil it with 1 cup of green water using any kind of pressure cooker. You can do it in a pan also, but it take longer and more water. Unfortunately my green mango did not turn out to be that green from inside. I used electric pressure cooker for three minutes in manual mode to boil.1 cup Green mango
- Once the boiled mango cools down, make puree using blender.1 cup Green mango
- Meanwhile, take a deep pan in which you are planning to make kadhi. Add 1 teaspoon of oil and roast sun-dried mung lentil nuggets (mangodi) in that until golden brown. Take it out and keep them aside.1 tablespoon Oil, ½ cup Mangodi
- Mix chickpea flour in buttermilk with whisker in a mixing bowl. You may use blender as well to helps in removing lumps.¼ cup Chickpea flour, 3 cup Buttermilk
- In same pan, which was used to roast mangodi, heat 1 tbs oil and add asafoetida, cumin seeds, fenugreek seeds and whole dried red chilies.1 tablespoon Oil, ¼ teaspoon Asafetida, 1 teaspoon Cumin seeds, ½ teaspoon Fenugreek seeds, 2 gms Dry red chilies
- When seeds start splattering, add green chilies and ginger.5 gm Green chilies, 15 gm Ginger
- Roast them for few minutes and then add mixture of buttermilk and chickpeas flour. Add additional 2 cups of water and keep stirring the mixture until it starts to simmer.
- Now add mango pulp to the mixture. Again continue cooking till it starts to simmer.
- Next add all the dry spices (turmeric powder, red chilly poweder, coriander powder and salt).½ teaspoon Turmeric powder, 1 teaspoon Coriander powder, 1 teaspoon Salt, ½ teaspoon Red chili powder
- Give it a good mix and continue cooking. Add roasted mangodi and pappudum to the mixture.30 gm Lentil pappudum
- Let the mixture simmer for additional 25 to 30 minutes on low heat. If you feel that it is getting too thick, then add a little more water.15 gm Cilantro
Do you add the raw Pappad or roast them before adding
Rupali Agarwal says
I usually add raw, but if you are little skeptical then first soak Papad pieces in warm water for 10 minutes and then add to the Kadhi. I let the kadhi simmer for a while like 15-20 minutes so that Papad pieces get cooked in the Kadhi. While adding papad pieces to the kadhi make sure you scatter them in the kadhi otherwise there are changes they can get stuck to each other making into a lump of Papad
Made it today for lunch..Nice twist to regular kadhi..thanks for sharing
Rupali Agarwal says
Thank you Anshu for trying this recipe. I am so happy to know that you liked it.