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Recipes
Beans & Legumes
Indian Yogurt Curry (Rahasthani Kadhi)

16 INGREDIENTS • 11 STEPS • 1HR 15MINS

Indian Yogurt Curry (Rahasthani Kadhi)

Recipe
Authentic Rajasthani Kadhi recipe – Mangodi Papad Kadhi enhanced here by the addition of green mango.
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Authentic Rajasthani Kadhi recipe – Mangodi Papad Kadhi enhanced here by the addition of green mango.
author_avatar
Enhance Your Palate
Hi, I'm Rupali! I share recipe ideas from my North Indian roots and my globetrotting present that range from beautifuly simple creations to elaborate showstoppers.
https://www.enhanceyourpalate.com/

1HR 15MINS

Total Time

$0.86

Cost Per Serving

Ingredients

Servings
6
us / metric
Chickpea Flour
4 Tbsp
Chickpea Flour
Buttermilk
3 cups
Buttermilk
Green Mango
1 cup
Chopped Peeled Green Mango
Moong Dal Mangodi
1/2 cup
Moong Dal Mangodi
Lentil Papadum
1 oz
Lentil Papadum
Fresh Ginger
1 in
Fresh Ginger, julienned
Green Chili Pepper
3
Green Chili Peppers, chopped
up to 4 peppers
Oil
2 Tbsp
Oil, divided
Spices
Asafoetida
1/4 tsp
Asafoetida
skip if gluten free
Cumin Seeds
1 tsp
Cumin Seeds
Fenugreek Seeds
1/2 tsp
Fenugreek Seeds
Dried Chili Pepper
2
Dried Chili Peppers
up to 3
Ground Turmeric
1/2 tsp
Ground Turmeric
Chili Powder
1/2 tsp
Chili Powder
Ground Coriander
1 tsp

Sponsored

Simply Organic Coriander Seed, Ground
Salt
1 tsp
Salt

Nutrition Per Serving

VIEW ALL
Calories
317
Fat
12.2 g
Protein
8.0 g
Carbs
45.2 g
Love This Recipe?
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Indian Yogurt Curry (Rahasthani Kadhi)
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author_avatar
Enhance Your Palate
Hi, I'm Rupali! I share recipe ideas from my North Indian roots and my globetrotting present that range from beautifuly simple creations to elaborate showstoppers.
https://www.enhanceyourpalate.com/

Author's Notes

If you want to enhance it further, you can add tempering (tadka) from the top. Avoid keeping it low fat.

Serve as an accompaniment with some staple foods such as finger millet, rice, or Indian flatbreads. If you'd like, you can have it just as a soup as well.

Cooking Instructions

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step 1
Boil the Green Mango (1 cup) with 1 cup of water using any kind of pressure cooker. You can do it in a pan also, but it will take longer and require more water.
step 2
Once the boiled mango cools down, puree using a blender.
step 3
Meanwhile, take a deep pan in which you are planning to make khadi. Add Oil (1 Tbsp) and roast the Moong Dal Mangodi (1/2 cup) in the pan until golden brown. Take it out and set aside.
step 4
Mix Chickpea Flour (4 Tbsp) in Buttermilk (3 cups) with a whisk in a mixing bowl. You may use a blender as well to help in removing lumps.
step 5
In the same pan, which was used to roast mangodi, heat Oil (1 Tbsp) and add Asafoetida (1/4 tsp), Cumin Seeds (1 tsp), Fenugreek Seeds (1/2 tsp), and Dried Chili Peppers (2).
step 6
When seeds start splattering, add Green Chili Peppers (3) and Fresh Ginger (1 in).
step 7
Roast them for a few minutes and then add the mixture of buttermilk and chickpeas flour. Add an additional 2 cups of water and keep stirring the mixture until it starts to simmer.
step 8
Now add mango pulp to the mixture. Again continue cooking till it starts to simmer.
step 9
Next add the Ground Turmeric (1/2 tsp), Chili Powder (1/2 tsp), Simply Organic Coriander Seed, Ground (1 tsp), and Salt (1 tsp).
step 10
Give it a good mix and continue cooking. Add roasted mangodi and Lentil Papadum (1 oz) to the mixture.
step 11
Let the mixture simmer for an additional 25-30 minutes on low heat. If you feel that it is getting too thick, then add a little more water.
step 11 Let the mixture simmer for an additional 25-30 minutes on low heat. If you feel that it is getting too thick, then add a little more water.

Tags

Beans & Legumes
Gluten-Free
Lunch
Shellfish-Free
Dinner
Vegetarian
Indian
Soups & Stews
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