Indian Yogurt Curry – Rajasthani Kadhi Recipe Main Course Soups and Stews Rupali Agarwal Share1TweetPin2YumWhatsAppShare3 SharesJump to Recipe Print RecipeMangodi 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: 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: 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. 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. 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. 5 from 2 votes Print Indian Yogurt Curry - Rajasthani Kadhi Recipe Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins 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. Course: Main Course, Soup Cuisine: Indian Keyword: Curry, Kadhi, Mangodi, Papad, Yogurt Servings: 6 Calories: 213 kcal 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. Recipe 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.
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