Rajasthani Papad Mangodi ki Kadhi for Regional Indian Home cooking
  • 2Tbsp besan / gram flour
  • 1tsp salt
  • xbctsp haldi turmeric/ powder
  • xbccup mangodi
  • 2 – 3 papads
For the tempering
  1. Before you begin making the Kadhi, ensure that the buttermilk is at room temperature.
  2. In a heavy bottomed vessel/kadhai add the salt and turmeric to the buttermilk and mix well, ensuring there are no lumps. Bring this mixture to a boil stirring continuously. Once the mixture has reached a rolling boil, reduce the heat and cook covered for 25 minutes. Keep adding water in case the mixture gets too thick. About 20 minutes into the cooking time, add the mangodi and half a cup of water. Cook till mangodi is done. Take off the flame. Break the roasted papads into large pieces and add to the kadhi.
  3. To temper, heat ghee and add asafoetida, mustard seeds and cumin to it. Once the mustard begins to crackle, take off the heat and add curry leaves and red chilli powder. Spread over the Kadhi. Serve hot over rice or will chapatti.
Recipe Notes