Indian Yogurt Curry - Rajasthani Kadhi Recipe

Rajasthani Kadhi Recipe – Indian Yogurt Curry

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5 from 4 votes

Indian Yogurt Curry - Rajasthani Kadhi Recipe

Authentic Rajasthani Kadhi recipe - Mangodi Papad Kadhi enhanced here by addition of green mango.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Soup

Cuisine: Indian

Diet: Hindu, Low Calorie, Low Fat, Vegetarian

Keyword: Rajasthani Kadhi, Rajasthani Kadhi Recipe

Servings:

Calories: 213kcal

Author: Rupali Agarwal

Equipment

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
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

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