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Aloo Matar Mangodi Kadhi Recipe

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Aloo matar mangodi  kadhi- Potato, peas, and lentil nuggets cooked in a yogurt base curry

Aloo matar mangodi kadhi -In India we make so many different types of Kadhi. Every state and region have different versions of making kadhi. The main ingredient of making kadhi is sour yogurt/dahi and gram flour.

The base of kadhi is made almost same for all the kadhi’s ,though some prefer to make it thicker and some make it thinner and soupy. This depend on individual choice and also that you want to serve with rice or Roti.

The most popular kadhi is differently is from Punjab-  delicious Pakoda Kadhi ! There are few delicious kadhi’s from Uttar Pradesh and Gujarat  . Few kadhi’s are sour ,some are spicy. some kadhi’s  are made with only vegetables like the kutchi bhatia kadhi. Sindhi kadhi is made with roasted gram flour ,tomato juice and vegetables.

Miloni kadhi is my community special kadhi and is made with moong daal pakoda’s. This kadhi is also my community special recipe and made on all celebrations like wedding, birthday’s and can be made regularly also. Aloo matar kadhi paired best with sweet and sour Moong daal or sookhi moong daal.

The main ingredients of this kadhi is moong daal ki bari/vadi/mangodi. This delicious kadhi is served with  khatti meethi moong ,steamed rice and poori.

If you love kadhi then do try these recipes-

aloo-matar-mangodi-kadhi

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aloo-matar-mangodi-kadhi
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5 from 4 votes

Aloo Matar Mangodi Ki Kadi (Peas and Potato Stew)

Aloo matar mangodi ki kadhi- Potato, peas, and lentil nuggets cooked in a yogurt base curry

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: kadhi, Main Course, Side Dish
Cuisine: Rajasthani cuisine, Uttar Pradesh Cuisine
Keyword: Aloo mangodi, aloo mangodi ki kadhi, kadhi
Servings: 5 person
Calories: 163kcal
Author: Anjana Chaturvedi

Ingredients

  • 3 tbsp Gram flour / Besan
  • 1/2 cup Moong daal mangodi
  • 175 grams Potatoes / Aloo 2 medium
  • 1/2 cup Green Peas / Hari Matar
  • 1 tbsp Bengal gram /chana daal
  • 1.5 tsp Green Chillies / Hari Mirch chopped
  • 1 tsp Ginger / Adrak chopped
  • 3/4 cup Yogurt / Dahi
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Spices

  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1/2 tsp Black Salt / Kala Namak
  • 1/2 tsp Salt / Namak
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 Cloves / Lavang

Instructions

  • Peel and chop potato into medium size cubes.
  • Soak bengal gram in 1/2 cup water for 20 minutes.
  • Mix yoghurt, gram flour and 1 cup water and whisk well
  • Take a big pan add 2 tsp of refined oil ,add mangodi's and saute on low flame till nicely golden in colour .
  • Now add chopped potatoes,soaked chana daal, peas,and the yoghurt mixture in the pan.
  • Add 5 cup of water, green chili, ginger,black salt, salt ,turmeric, coriander powder and chili powder.
  • Mix well and cook on medium flame for 5 minute or till start boiling .
  • Then lower the heat and simmer for 30 minutes.keep stirring in between.
  • Now heat 2 tsp of ghee or oil in a small pan ,add cumin seeds, when start crackling add asafoetida and cloves .
  • Pour over the boiling kadi and cook for 1 -2 minutes, remove from the fire
  • Add lemon juice and chopped fresh coriander.
  • Serve hot.

Notes

Serving suggestions-serve with boiled rice and  khatti meethi moong,or jeera rice, vegetable pulao and roti

Nutrition

Calories: 163kcal | Carbohydrates: 27g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 507mg | Potassium: 492mg | Fiber: 9g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg

Reader Interactions

Comments

  4. themustardseed

    I love visiting your blog. I always learn a new technique or recipe here. Something delicious and something that truly reminds of home!

  16. Sayantani

    such a warming and comforting curry. right now we are suffering from heavy bouts of coughing. will try it real soon.

  20. meena

    i have never used mangodis and your curry is looking absolutely delicious one anjana

  22. Maayeka

    @Radha-whisk the curd and besan properly before adding, and then keep stirring after adding in the kadi for approx 5 minutes.

  23. radha

    Sometimes the curd splits. How do we avoid that? This looks great and I want to make it just as perfect.

  24. Preeti

    This is indeed a unique kadi..must try this sometime. I especially like the final chauk with ghee,cumin and cloves.

5 from 4 votes (4 ratings without comment)