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Home » Meal Type » Entrees » Indian Yogurt Curry – Rajasthani Kadhi Recipe

Indian Yogurt Curry – Rajasthani Kadhi Recipe

Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
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Mangodi Papad Kadhi is another authentic rajasthani kadi recipe, commonly served as an accompaniment with some staple foods such as finger millet, rice or Indian flat breads. This authentic recipe has been further enhanced here by 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 helps in treating liver disorders. Further the main ingredient of Khadi is chickpeas flour which makes it protein rich, but addition of sun-dried mung lentil nuggets (mangodi) and lentil pappudum makes it even more richer in protein. Hence, overall if you are able to incorporate this enhanced authentic khadi version in your meal plan, than it will provide your family far reaching health benefits.

Ingredients:

Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  • Chickpea flour – 1/4 cup
  • Buttermilk – 3 cups
  • Green mango – 1 mango approximately 1 cup chopped
  • Sun-dried mung lentil nuggets (mangodi) – 1/2 cup
  • Lentil pappudum – 2 or 3
  • Ginger – 1 inch piece julienned
  • Green chilies – 3 to 4 chopped
  • Cilantro – few sprigs chopped
  • Oil – 1 tbs + 1 tsp (keep it separate)
  • Spices
    • Asafoetida – 1 generous pinch (skip for Gluten free version)
    • Cumin seeds – 1 tsp
    • Fenugreek seeds – 1/2 tsp
    • Whole dried red chilies – 2 to 3
    • Turmeric powder – 1/2 tsp
    • Red chilly powder – 1/2 tsp
    • Coriander powder – 1 tsp
    • Salt – As per taste

Above ingredient quantity will yield 4 to 6 servings.

Method:

  1. Peal and chop the green mango. Boil it with 1 cup of 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.
    Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  2. Once the boiled mango cools down, make puree using blender.
  3. Meanwhile, take a deep pan in which you are planning to make khadi. Add 1 tsp of oil and roast sun-dried mung lentil nuggets (mangodi) in that until golden brown. Take it out and keep them aside.Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  4. Mix chickpea flour in buttermilk with whisker in a mixing bowl. You may use blender as well to helps in removing lumps.
  5.  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.Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  6. When seeds start splattering, add green chilies and ginger.Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  7. 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.Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  8. Now add mango pulp to the mixture. Again continue cooking till it starts to simmer.Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  9. Next add all the dry spices (turmeric powder, red chilly poweder, coriander powder and salt).Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  10. Give it a good mix and continue cooking. Add roasted mangodi and pappudum to the mixture.Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  11.  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.Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
  12. 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.
Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate

Other healthy vegetarian soups you may like to try:

Lentil and Sweet Potato Soup

Lentil and Sweet Potato Soup: Vegan & Gluten-free Instant Pot Recipe

Spiced Tomato Soup or Tomato Shorba

Spiced Tomato Soup – Tomato Shorba

Dal Tadka

Dal Tadka (Curry Lentil Soup)

Green Mango Yogurt Curry with Lentil Nuggets Pappudum - Mangodi Papad Kadhi with Keri Enhance Your Palate
5 from 3 votes

Indian Yogurt Curry – Rajasthani Kadhi Recipe

Authentic Rajasthani Mangodi Papad Kadhi enhanced here by addition of green mango, which has high levels of antioxidants and vitamin C. Further the main ingredient of Khadi is chickpeas flour which makes it protein rich, but addition of sun-dried mung lentil nuggets (mangodi) and lentil pappudum makes it even more richer in protein. Hence, overall if you are able to incorporate this enhanced authentic khadi version in your meal plan, than it will provide your family far reaching health benefits.
Review Print Pin Share
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Soup
Cuisine: Indian
Keyword: Curry, Kadhi, Mangodi, Papad, Yogurt
Servings: 6
Calories: 213kcal
Author: Rupali Agarwal

Ingredients

  • 1/4 cup Chickpea flour
  • 3 cup Buttermilk
  • 1 cup Green mango Chopped
  • 1/2 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 tbsp Oil – 1 tbs + 1 tsp keep it separate

Spices

  • 1/4 tsp Asafetida skip for Gluten free version
  • 1 tsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 2 gms Dry red chilies Whole 2 to 3
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1 tsp Salt As per taste

Instructions

  • Peal and chop the 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.
  • Once the boiled mango cools down, make puree using blender.
  • Meanwhile, take a deep pan in which you are planning to make khadi. Add 1 tsp of oil and roast sun-dried mung lentil nuggets (mangodi) in that until golden brown. Take it out and keep them aside.
  • Mix chickpea flour in buttermilk with whisker in a mixing bowl. You may use blender as well to helps in removing lumps.
  • 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.
  • When seeds start splattering, add green chilies and 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).
  • Give it a good mix and continue cooking. Add roasted mangodi and pappudum to the mixture.
  • 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.

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.

About Rupali Agarwal

I love to share recipe ideas from my North Indian roots and my globetrotting present with recipes that range from beautifully simple creations to elaborate showstoppers.

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Navratan Pulao
Posted in: Bean Recipes, Easy and Quick Recipes, Egg Free, Entrees, Gluten Free, High Fiber, High Protein, Indian Vegetarian Curry Recipes, Low Carb, Low Fat, Low Sugar, Meal Prep Recipes, No Onion No Garlic, Nut Free, Sauteing, Soups, Soy Free

Reader Interactions

Comments

  1. Pooja

    October 4, 2019 at 1:16 pm

    Do you add the raw Pappad or roast them before adding

    Reply
    • Rupali Agarwal

      October 4, 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

    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

      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

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Welcome to Enhance Your Palate where I love to share recipe ideas from my North Indian roots and my globetrotting present that range from beautifuly simple creations to elaborate showstoppers.

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