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Close up look of Mangodi Ki Kadhi served in a yellow bowl. A garnish of red chilly powder and some mangodi on top.

Mangodi Ki Kadhi

Mangodi Ki Kadhi is Rajasthani or a Marwadi kadhi, or a soup made using dried moong dal nuggets, yogurt, gram flour, and a few spices.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 people

Ingredients

  • 1/4 Cup Besan/Gram Flour
  • 1 cup Curd/Yogurt beaten
  • 2-3 cup 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
  • 1 teaspoon oil
  • ¼ Cup Mangodi
  • 1 tablespoon clarified butter / Oil for Shallow frying Mangodi

Instructions

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 cup 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.

Preparing Mangodi

  • 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
    Shallow Fry the mangodi until golden brown
  • Remove and lightly crush it with the back of a pestle.
    Crushed Mangodi
  • 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
    Tempering of cumin, mustard and fenugreek seeds and asafetida
  • 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, 1/4 teaspoon Red chilly powder
    Adding of turmeric and red chilly powder
  • Add the shallow fried and crushed mangodi to this.
    Adding of Mangodi
  • Add water if required to adjust the consistency.
  • Let the mixture simmer on slow for 10-15 minutes, stirring in btween.
    Mixture simmering
  • 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.

Notes

  • 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.