• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Favorites
  • Parties
  • Experiences
  • Shop

Enhance Your Palate

menu icon
go to homepage
  • Recipes
  • Favorites
  • Parties
  • Experiences
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Favorites
    • Parties
    • Experiences
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Entrees

    Rajasthani Kadhi Recipe - Indian Yogurt Curry

    Jump to Recipe

    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.

    Rajasthani Kadhi Recipe – Indian Yogurt Curry
    Jump to:
    • The Health Benefits of Rajasthani Kadhi
    • Adding Tadka to Rajasthani Kadhi
    • Recipe

    The Health Benefits of Rajasthani Kadhi

    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. 

    Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate

    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.

    Recipe

    Rajasthani Kadhi Recipe – Indian Yogurt Curry
    5 from 4 votes

    Indian Yogurt Curry - Rajasthani Kadhi Recipe

    Authentic Rajasthani Kadhi recipe - Mangodi Papad Kadhi enhanced here by addition of green mango.
    Review Print Pin Share
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Main Course, Soup
    Cuisine: Indian
    Diet: Hindu, Low Calorie, Low Fat, Vegetarian
    Keyword: Rajasthani Kadhi, Rajasthani Kadhi Recipe
    Servings: 6
    Calories: 213kcal
    Author: Rupali Agarwal

    Equipment

    • Instant Pot or pressure cooker
    • Mixing Bowl

    Ingredients

    • 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

    Spices

    • 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

    Instructions

    • Peal and chop the green mango. 
      1 cup Green mango
      Diced green mango for rajasthani kadhi recipe
    • 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
      Instant pot setting for making rajasthani kadhi
    • 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
      Roasted Mangodi for Mangodi Papad Rajasthani Kadhi
    • 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
      Spices being roasted for Rajasthani Kadhi
    • When seeds start splattering, add green chilies and ginger.
      5 gm Green chilies, 15 gm Ginger
      Ginger and chillies being sauteed with other spices
    • 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.
      Butter-milk added to roasted spices for making rajasthani kadhi
    • Now add mango pulp to the mixture. Again continue cooking till it starts to simmer.
      Green mango puree being added rajasthani kadhi recipe
    • 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
      Remaining spices being added to rajasthani kadhi recipe
    • Give it a good mix and continue cooking. Add roasted mangodi and pappudum to the mixture.
      30 gm Lentil pappudum
      Magodi being added to rajasthani kadhi
    • 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
      Simmering Rajasthani Kadhi

    Notes

    If you want to enhance it further, you can add tempering (tadka) from the top. Avoid to keep it low fat. Your Mangodi Papad Kadhi enhanced with green mango falvor is ready. Serve as an accompaniment with some staple foods such as finger millet, rice or Indian flat breads. If you'd like, you can have it just as a soup as well.
    Nutrition Facts
    Indian Yogurt Curry - Rajasthani Kadhi Recipe
    Amount Per Serving
    Calories 213 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Cholesterol 13mg4%
    Sodium 527mg23%
    Potassium 486mg14%
    Carbohydrates 26g9%
    Fiber 7g29%
    Sugar 10g11%
    Protein 10g20%
    Vitamin A 820IU16%
    Vitamin C 12.2mg15%
    Calcium 160mg16%
    Iron 2.4mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate
    Share
    Share
    Tweet
    Pin198
    Yum
    WhatsApp
    198 Shares

    More Healthy Vegetarian Entree Recipes

    • Japchae Noodles Recipe – Vegan & Gluten Free
      Sweet Potato Glass Noodles (Vegan Japchae)
    • Urad Chana Dal – Maa Chole ki Dal Recipe
      Urad-Chana Dal
    • Instant Pot Dal Makhani No Onion No Garlic Instant Pot Recipe
      Instant Pot Dal Makhani (Without Onion And Garlic)
    • Navratan Pulao Delightful and Delectable Rice Recipe
      Navratan Pulao: Delightful and Delectable Rice Recipe

    Reader Interactions

    Comments

    1. Pooja says

      October 04, 2019 at 1:16 pm

      Do you add the raw Pappad or roast them before adding

      Reply
      • Rupali Agarwal says

        October 04, 2019 at 1:23 pm

        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

        Reply
    2. Anshu says

      July 17, 2019 at 2:21 am

      5 stars
      Made it today for lunch..Nice twist to regular kadhi..thanks for sharing

      Reply
      • Rupali Agarwal says

        July 28, 2019 at 1:14 pm

        Thank you Anshu for trying this recipe. I am so happy to know that you liked it.

        Reply
    5 from 4 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rupali profile photo

    Hi, I'm Rupali! Welcome to my food blog where I love to share healthy vegetarian recipes from my North Indian roots and present day. My recipes range from simple to elaborate showstoppers.

    More about Rupali →

    Tranding Posts

    • Pindi Chole (Punjabi Chole) Recipe – No Onion No Garlic
      Pindi Chole (Punjabi Chole) - No Onion No Garlic
    • Dal Bati Churma – Authentic Rajasthani Thali
      Rajasthani Thali - An Authentic and Traditional Menu
    • Peanut Satay Sauce Made from Whole Peanuts and Sesame Seeds
      Peanut Satay Sauce
    • Strawberry Ginger Chutney Sweet Sour and Spicy
      Strawberry Ginger Chutney: Sweet, Sour and Spicy

    July Posts

    • Banana Oats Spinach Muffins – Gluten Free Vegan Recipe
      Banana Oats Spinach Muffins - Gluten Free Vegan Recipe
    • Pan-Fried Falafel Recipe
      Pan-Fried Healthy Falafel Recipe
    • Baked Samosa Recipe with enhanced crust and filling
      Baked Samosa Recipe with Enhanced Crust and Filling
    • Avocado Spinach Chapati (Roti)
      Avocado Chapati with Spinach (Roti)

    Footer

    ↑ back to top

    About

    • About
    • Shop
    • Cart

    Newsletter

    • Subscribe for my latest recipes in your inbox

    Contact

    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    As an Amazon Associate, I earn from qualifying purchases
    Copyright © 2025 Enhance Your Palate

    Privacy Policy - Terms & Conditions

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.