Mangodi Ki Kadhi is a specialty from the Rajasthani or a Marwadi cuisine. A soup or a curry made using dried moong dal nuggets, yogurt, gram flour, and a few spices.
This kadhi is perfect when you are craving something different or do have run out of fresh vegetables. This goes well with some roti or rice.
What is Kadhi?
Kadhi or karhi is a gravy or a soup made using gram flour and sour curd/yogurt. There are different types of kadhi made in different regions of India. The base of the recipe is generally the same i.e. with yogurt and gram flour. However, consistency differs. Some make it thin and some thick. At times it is even called as Dahi ka shorba which has very less gram flour and is almost like a yogurt soup.
Types of Kadhi
The consistency of the kadhi also depends on what you are adding to the kadhi. If you are making it plain, or just adding boondi or want to have it like soup a thinner consistency kadhi is made, like in this Takachi kadhi – Maharashtrian Kadhi – Dahi Kadhi.
The thicker consistency generally would have pakodi or onion in it. I love to make this UP or Marwadi version of pakodi wali kadhi or do muh wali kadhi. The most famous kadhi is the Punjabi Kadhi which is similar to my version of UP’s pakodi wali kadhi or do muh wali kadhi.
Yes, I love kadhi and I love to make different versions of karhi. We even make papad ki kadhi or papad mangodi ki kadhi or this Rajgria kadhi or farali kadhi which I love for fasting days.
Recipe process of Mangodi Ki Kadhi
So coming to today’s recipe of Mangodi ki Kadhi. The recipe uses the usual method of making any kadhi as the base. The base is made using a mixture of yogurt and gram flour, which is simmered along with spices. The mangodi or the dal nuggets are shallow fried and lightly crushed. They are then added to the kadhi. The result is a delicious and lip-smacking kadhi.
What is Mangodi?
Mangodi is a Rajasthani or Marwardi or a UP side dish which is made using green or yellow moong dal. Few spices are added to the soaked dal, ground, and sun-dried for a couple of days. The vadi stays good for a year or so. Most of the people in the north would make this. And it makes sense, given the arid regions of Rajasthan and UP, fresh vegetables are difficult to source at times. So such cupboard items come in handy for lunch or dinner. I have already detailed more about what is Mangodi and the difference between Punjabi wadiya and mangodi in this Mangodi Aloo ki Sabji’s post of mine.
Mangodi Ki Kadhi
- Mortar and Pestle – Or something to crush the mangodi slightly
- 1/4 Cup Besan/Gram Flour
- 1 cup Curd/Yogurt beaten
- 2-3 Cups Water
- 1/8 teaspoon Asafoetida/Hing ** Please see notes for gluten free
- 1/4 teaspoon Cumin Seeds/Jeera
- 1/4 teaspoon Mustard seeds/Rai
- 1/4 teaspoon Fenugreek/Methi seeds
- 1/4 teaspoon Turmeric powder
- 1/4 teaspoon Red chilly powder
- 1-2 green chilies slit or finely chopped -Optional
- Ginger and garlic -If adding – I do not add
- Salt to taste
- 1 teaspoon oil
- ¼ Cup Mangodi
- 1 tablespoon clarified butter / Oil for Shallow frying Mangodi
Making of Gram flour and yogurt mixture
- Sift the Gram flour.1/4 Cup Besan/Gram Flour
- Slowly add the yogurt (dahi) and make a lump-free water.1 cup Curd/Yogurt beaten
- Slowly add water (¼ cup at a time) to the above batter, while stirring it in after every addition. Add only 2 cups water at this time, we can add more water later.2-3 Cups Water
- Adding water slowly and mixing is important as it helps to make a lump-free kadhi mixture. If you add all the water in one go, you would have a hard time to get a lump free mixture.
- If required one can use a sieve to filter the yogurt besan mixture so that there are no lumps.
- The consistency of the batter should be runny. The besan will thicken once it is cooked. One can adjust the consistency later.
- In a heavy bottom pot or a wok add clarified butter (ghee) and oil.1 tablespoon clarified butter / Oil for Shallow frying Mangodi
- Once hot, shallow fry the mangodi on slow until golden brown all over.¼ Cup Mangodi
- Remove and lightly crush it with the back of a pestle.
- Keep it aside
Preparing of the kadhi
- In the same pot or wok add oil.1 teaspoon oil
- Once hot, add cumin seeds and mustard seeds.1/4 teaspoon Cumin Seeds/Jeera, 1/4 teaspoon Mustard seeds/Rai
- Let it crackle.
- Now add fenugreek seeds and asafoetida.1/4 teaspoon Fenugreek/Methi seeds, 1/8 teaspoon Asafoetida/Hing
- Add green chilies, ginger , and garlic add it now and saute for a few seconds. (Add ginger and garlic if using, I have not used)1-2 green chilies slit or finely chopped, Ginger and garlic
- Now add the besan and curd mixture and mix and let it come to a boil on slow stove.
- Keep on stirring in between so that the yogurt does not stick to the bottom of the pot.
- Keep an eye when it is coming to a boil, as the mix has a tendency to spill over.
- Once the mixture has come to a boil, add salt, turmeric powder and red chilly powder.1/4 teaspoon Turmeric powder, Salt to taste, 1/4 teaspoon Red chilly powder
- Add the shallow fried and crushed mangodi to this.
- Add water if required to adjust the consistency.
- Let the mixture simmer on slow for 10-15 minutes, stirring in btween.
- Cooking on slow is necessary as the besan and yogurt mixture has to cook thoroughly.
- Once done switch off and serve it with rice or roti.
- Standard US Size cups and spoons used.
- Measurements are an approximate guide, adjust as per your taste.
- Salt should be added after the boil as we are using a curd mixture.
- I have not used ginger and garlic in this kadhi. One can add if required.
- Mangodi can be replaced with Punjabi wadiya.
- Store brought asafoetida powder has wheat flour in it and is hence not gluten-free. I use natural rock from asafoetida which is gluten-free. If you are gluten intolerant please do not use asafoetida powder and one can skip it completely.