Happy New Year to all the readers of My Foodcourt!
After all the festive binge eating, it is time now to get back to simple hearty meals. My friend Garima has a recipe for a comforting Rajastahni Papad Mangodi ki Kadhi, perfect for the nippy weather.
I met Garima when she was staying in Nasik. I was thrilled to discover another food blogger from Nasik! But by the time we actually met, sadly it was time for her to move to Bombay. We met just for a couple of hours and we connected instantly. I felt like we have known each other forever! She has some fabulous Rajasthani recipes on her blog Café Garima and I have bookmarked many of them.
Here’s Garima with her authentic Rajasthani Papad Mangodi ki Kadhi for my series on Regional Indian Home cooking.
Hello! I am Garima and blog at Café Garima. I am delighted to be doing a regional guest post for Madhuli at her lovely blog ‘My Foodcourt’. A great admirer of Madhuli’s gorgeous pictures and unusual recipes, I am fortunate enough to have met her and cherish the beautiful couple of hours we spent together.
It is indeed, a pleasure to be here. Thanks for having me over Madhuli!
I present a traditional recipe from Rajasthan, Papad Mangodi ki Kadhi. I have fond childhood memories of Ma extracting butter from malai (cream) collected over a fortnight from atop the milk. Kadhi was then made from the buttermilk, which was left behind after having extracted the butter. It is a tradition I have carried on in my household.
Kadhi made from fresh buttermilk has a lovely earthy flavour. Moong dal nuggets or mangodis are added to the buttermilk curry as it cooks and roasted papads/poppadums are added at the end. A tempering of asafoetida and mustard seeds completes this very Rajasthani delight, very apt for a winter afternoon. Here is how I make it.
Papd Mangodi Kadhi Recipe
For the Kadhi
3 cups of buttermilk/ 1 cup of curd + 2 cups of water, beaten till smooth