Indian Yogurt Curry - Rajasthani Kadhi Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
6
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Calories
213 kcal
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Course
Main Course, Soup
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Cuisine
Indian
Indian Yogurt Curry - Rajasthani Kadhi Recipe
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Authentic Rajasthani Kadhi recipe - Mangodi Papad Kadhi enhanced here by addition of green mango.
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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
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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 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.
- 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.
Equipments used:
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 Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
26g
(9%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
13mg
(4%)
Sodium
527mg
(22%)
Potassium
486mg
(14%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
820IU
(16%)
Vitamin C
12.2mg
(14%)
Calcium
160mg
(16%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 527mg | 22% |
| Potassium | 486mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 160mg | 16% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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