Mangodi Ki Kadhi Recipe

Spicy Rajasthani kadhi with sun dried yellow lentil dumplings
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Recipe / food styling / photography by - Sunayana Gupta





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This ‘Mungodi Kadhi’ is a spicy and aromatic variation of kadhi from the states of Rajasthan, Gujarat and tastes amazingly delish with steamed rice. It breaks the monotony of your regular curry, gravy or dal meals and since these ‘Mungodis’ are ready to cook, hence you can make this kadhi in a jiffy.

If you’re wondering as to what ‘Mungodi’ is, then let us tell you that ‘Mungodis’ also known as ‘Badi’ are basically soaked dal or lentil dumplings ground with assorted spices and dried under direct sunlight. These badis are easily available in grocery stores and you can also make them at home if prefer, with your preferential proportion of spices. Read ………………………

These prepared mungodis or badis are tasteful, spicy and multipurpose too, as you can try out delightful curries by pairing with some vegetables like potatoes, peas, cauliflower in an onion tomato based gravy or curd gravy.

Now, when we are talking about 'Kadhi' then let us tell you that beauty of ‘Kadhi’ lies in the fact that it is a very regional dish and you would find various versions of it from different parts of India, each dealing with a classic recipe of their own. Usually we see that kadhis are made with pakodis like the Punjabi kadhi pakodi. Sometimes vegetables are also added to make these pakodis more flavorful like Rajasthani palak pakodi kadhi. In Gujarat you can also taste the famous Gujarati kadhi which is sweet in taste and the quick Boondi kadhi from Uttar Pradesh.



*No one can stay away from the temptation of relishing ‘Kadhi’ in lunch box. Now make your own menu……pack in lunch box this mangodi kadhi with khatte meethe aloo or potato cabbage stir fry, pudina parantha, jeera rice and kachumbar salad.

*For a filling lunch at home do pair mangodi kadhi with Hydrabadi achaari aloo baingan, kadala curry or egg curry. Serve with plain tawa rotis or methi akki roti, mint rice…….and do not miss to serve tomato onion thokku which is a South Indian chutney and tastes yumm with all Indian meals.

*Enjoy a light meal with mangodi kadhi and khandeshi masala khichidi or Bengali bhog khichuri along with radish chutney or amla pickle.

 

Bring variety in your everyday lunch or dinner with our dal and curry recipes like………..

Chana dal lauki

Gujarati meethi/sweet dal

Navratan dal

Aloo methi curry

Ambe upkari (Konkani ripe mango curry)



Mangodi Ki Kadhi

This Mungodi Kadhi is a spicy and aromatic variation of kadhi from the states of Rajasthan, Gujarat and tastes amazingly delish with steamed rice.

Preparation Time : 10 minutes
Cooking Time : 20 minutes

Category : Dal n curry
Cuisine :
Servings : 4 servings

Author : Sunayana Gupta

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Recipe Ingredients

  • Mungodi/badi – 3/4 cup
  • Gramflour (Besan) – 2 tablespoon
  • Curd (Preferably sour) – 1 cup
  • Green chilly (Slit lengthwise) - 2
  • Water – 2 cups (Adjustable)
  • Turmeric powder (Haldi) – 1 teaspoon
  • Cloves (Laung) – 4
  • Fenugreek seeds (Methidana) – 1 teaspoon
  • Ginger garlic paste – 1 teaspoon
  • Cumin seeds – 2 teaspoon
  • Red chilly powder – 1 teaspoon
  • Dry red chilly – 2 (Broken)
  • Salt – To taste
  • Oil – 2-3 tablespoon 

To garnish –

  • Freshly chopped coriander – A handful

How to make Mangodi Ki Kadhi

  • To begin with making this mungodi or badi kadhi, we need to get prepared with the besan/gramflour batter.
  • For this, in a large mixing bowl take curd, gram flour, turmeric powder and make a paste by adding water little by little.
  • Take care not to form any lumps. Add more water and combine well to form a homogeneous batter. The consistency should be thin or runny.
  • Ok! So now when our besan mixture is ready we need to heat oil in a large pan/wok.
  • Shallow fry the mungodis in hot oil till they attain a lovely brown color and give out aroma. Transfer to a plate.
  • Now in the same oil add in cumin seeds, cloves, red chilly, green chilly, fenugreek seeds and allow to crackle.
  • Next add in the ginger garlic paste, red chilly powder and sauté on low heat till the raw smell of garlic goes away.
  • Now keeping the flame on low, gently add in the besan batter that we had prepared.
  • Keep stirring on medium heat and allow to boil.
  • Add in the fried mungodis, salt….stir and continue cooking for 5 more minutes.
  • You would notice that the kadhi is thickening. If you find this consistency too thick, then you might need to add some more water and bring it to boil.
  • Remove from heat.
  • Mungodi kadhi is now ready. Garnish with fresh coriander and serve hot. It tastes best with rice, but for an exciting meal plan you might want to refer our serving suggestions above.

NOTE –

  • Kadhi froths while cooking, so always cook in a large or roomy wok for that extra space.





  • Name
  • Mangodi Ki Kadhi Recipe
  • Sub name
  • Spicy Rajasthani kadhi with sun dried yellow lentil dumplings
  • Category
  • Dal n curry
  • Cuisine
  • Rajasthani - Gujarati
  • Key ingredients
  • Mungodis, curd, ginger garlic paste
  • Cooking technique
  • Cooking on gas top
  • Taste
  • Spicy, sour & robust
  • Preparation time
  • 10 minutes
  • Cooking time
  • 20 minutes
  • Servings
  • 4
  • Equipment used
  • Mixing bowl & a large wok/kadhai
  • Steps
  • 0
  • Created date
  • 2017-11-25 08:29:41

About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!