Papad Mangodi ki Kadhi
by Shreya Jaiswal
13 May 2011
This recipe has been viewed 21668 times
Papad mangodi ki kadhi is a tasty dish from Rajasthan.
Its a meal in itself.
Papad Mangodi ki Kadhi recipe - How to make Papad Mangodi ki Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 6 serving
2 cups curds (dahi)
1/2 cup besan (bengal gram flour)
1/2 cup small (1” diameter) papad
oil to deep fry
1/3 cup mangodi
3/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp ginger (adrak) paste
2 green chillies
8-10 curry leaves (kadi patta)
3-4 dry whole dry kashmiri red chilli
1/4 tsp fenugreek (methi) seeds
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
2 tbsp coriander (dhania) leaves chopped
salt to taste
Method
- Method
- Deep fry papad in oil. Take out on an absorbent paper and keep aside. Heat 1 tbsp oil in a pan fry mangodi till golden and keep aside.
- In a pan heat 2 cups of water. When water starts boiling add mangodi and cook till soft.
- In a bowl, take curd, besan, turmeric and coriander powder and salt. Add 4 cups of water. Blend with a hand blender into a smooth mixture.
- Heat 1 tbsp oil in a pan. Add asafoetida,cumin seeds,mustard seeds,fenugreek seeds and ginger paste.
- Now add green chillies, curry leaves, red chillies. Add curd mixture and bring to a boil stirring all the time till kadhi is smooth. Now add fried papad and mangodi and simmer for 8-10 min. When kadhi is smooth and thick remove from fire.
- Take out in a serving bowl garnish with coriander leaves and serve with roti or rice or khichdi.
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