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Rajasthani Kadhi Recipe
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5 from 3 votes

Indian Yogurt Curry - Rajasthani Kadhi Recipe

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

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

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 tsp of oil and roast sun-dried mung lentil nuggets (mangodi) in that until golden brown. Take it out and keep them aside.
    1 tbsp Oil, 1/2 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.
    1/4 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 tbsp Oil, 1/4 tsp Asafetida, 1 tsp Cumin seeds, 1/2 tsp 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).
    1/2 tsp Turmeric powder, 1 tsp Coriander powder, 1 tsp Salt, 1/2 tsp 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

Calories: 213kcal | Carbohydrates: 26g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 527mg | Potassium: 486mg | Fiber: 7g | Sugar: 10g | Vitamin A: 820IU | Vitamin C: 12.2mg | Calcium: 160mg | Iron: 2.4mg