Indian Yogurt Curry - Rajasthani Kadhi Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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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
Description
This Indian Yogurt Curry, known as Rajasthani Kadhi, centers around a tangy buttermilk and chickpea flour blend enhanced with chopped green mango for subtle fruitiness. Adding sun-dried mung lentil nuggets (mangodi) introduces a unique textural contrast when roasted and incorporated. The tempering process includes asafoetida, cumin seeds, fenugreek seeds, and whole dried red chilies, which release savory aromas essential to the dish’s flavor profile. Green chilies and julienned ginger add gentle heat and freshness. The curry’s gentle simmering draws the flavors together, yielding a smooth and comforting consistency.
The kadhi is traditionally served with staples such as finger millet, rice, or Indian flatbreads, offering balance to their mild flavors. It can also be enjoyed as a light soup. The use of fresh mango and mangodi gives a distinctive regional twist.
Enhancing the dish with an additional tempering from the top is optional to increase aroma and flavor. Avoid keeping the recipe low fat to preserve its characteristic richness.
Ingredients
- ¼ cup chickpea flour
- 3 cup buttermilk
- 1 cup green mango Chopped
- ½ cup mangodi Sun-dried mung lentil nuggets
- 30 gm lentil papad 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 neutral cooking oil 1 tbs + 1 teaspoon keep it separate, generic cooking oil
Spices
- ¼ teaspoon asafetida skip for Gluten free version
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 2 gms red chili Whole 2 to 3, dry
- 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.
- 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.
Notes
- Adding a final tempering on top can enhance the flavor and aroma of the kadhi.
- Avoid low-fat versions to maintain the authentic texture and richness of the dish.
- This kadhi with mangodi and green mango pairs well with finger millet, rice, or Indian flatbreads, and can also be served as a light soup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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