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Indian Yogurt Curry - Rajasthani Kadhi Recipe
5 from 12 votes

Indian Yogurt Curry - Rajasthani Kadhi Recipe

Rajasthani Kadhi is a yogurt and chickpea flour-based curry featuring green mango puree and fried sun-dried mung lentil nuggets (mangodi) for texture. The dish is tempered with spices including cumin, fenugreek, and asafoetida, providing a savory and slightly tangy flavor. The use of buttermilk makes the base light and smooth. The curry is simmered with ginger, green chilies, and chopped cilantro, creating a warming and mildly spiced accompaniment commonly served with rice, finger millet, or Indian breads.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 213 kcal
Course: Main Course, Soup
Cuisine: Indian

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

    Cup of Yum
  1. Peal and chop the green mango. 
  2. 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.
  3. Once the boiled mango cools down, make puree using blender.
  4. 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.
  5. Mix chickpea flour in buttermilk with whisker in a mixing bowl. You may use blender as well to helps in removing lumps.
  6. 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.
  7. When seeds start splattering, add green chilies and ginger.
  8. 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.
  9. Now add mango pulp to the mixture. Again continue cooking till it starts to simmer.
  10. Next add all the dry spices (turmeric powder, red chilly poweder, coriander powder and salt).
  11. Give it a good mix and continue cooking. Add roasted mangodi and pappudum to the mixture.
  12. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 213

% 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.