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RECIPE
16 INGREDIENTS 11 STEPS 1hr 15min

Indian Yogurt Curry (Rahasthani Kadhi)

Authentic Rajasthani Kadhi recipe – Mangodi Papad Kadhi enhanced here by the addition of green mango.
Indian Yogurt Curry (Rahasthani Kadhi) Recipe | SideChef
Authentic Rajasthani Kadhi recipe – Mangodi Papad Kadhi enhanced here by the addition of green mango.
Enhance Your Palate is my open kitchen diary. Here, 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/
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Enhance Your Palate is my open kitchen diary. Here, 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 15min
Total Time
$0.86
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/4 cup
Chickpea Flour
3 cups
Buttermilk
1 cup
Peeled Chopped Green Mangoes
1/2 cup
Moong Dal Mangodi
1 oz
Lentil Papadums
1 in
Fresh Ginger , julienned
3
Green Chili Pepper , chopped
up to 4 peppers
2 Tbsp
Oil , divided

Spices

1/4 tsp
Asafoetida
skip if gluten free
1 tsp
Cumin Seeds
1/2 tsp
Fenugreek Seeds
2
Dried Chili Peppers
up to 3
1/2 tsp
Chili Powder
1 tsp
Ground Coriander
1 tsp
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Nutrition Per Serving

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CALORIES
317
FAT
12.2 g
PROTEIN
8.0 g
CARBS
45.2 g

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 Mangoes (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 (1/4 cup) 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 Pepper (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) , Ground Coriander (1 tsp) , and Salt (1 tsp) .
Step 10
Give it a good mix and continue cooking. Add roasted mangodi and Lentil Papadums (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.
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Nutrition Per Serving
Calories
317
% Daily Value*
Fat
12.2 g
16%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
13.5 mg
4%
Carbohydrates
45.2 g
16%
Fiber
4.4 g
16%
Sugars
24.2 g
--
Protein
8.0 g
16%
Sodium
678.5 mg
30%
Vitamin D
1.6 µg
8%
Calcium
163.9 mg
13%
Iron
1.9 mg
11%
Potassium
471.8 mg
10%
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