Rajasthani Papad Mangodi ki Kadhi for Regional Indian Home cooking

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
(Serves 4)
Ingredients
For the Kadhi
3 cups of  buttermilk/ 1 cup of curd  + 2 cups of water, beaten till smooth
2 Tbsp besan/gram flour
1 tsp salt
¼ tsp haldi/ turmeric powder
¼ cup mangodi
2-3 papads

For the tempering
1 Tbsp ghee
4-5 curry leaves
1 tsp rai/mustard seeds
¼ tsp jeera/cumin seeds
½ tsp red chilli powder

Method

Before you begin making the Kadhi, ensure that the buttermilk is at room temperature.

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.
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.

Chatpata Jimmykand

Jimmykand cubes are coated with a spicy-sweet-sour sauce, satisfying all the chatpata cravings that this awesome rainy weather demands

Bhakricha Kala(Spiced Jowar/Sorghum Roti with curd)

Jowar Bahkri together with Curd (yoghurt) makes for a zesty combination. This is a fast and easy,nutritious and filling breakfast recipe. The prerequisite to this recipe is that the Bhakri should not be fresh! Freshly made Bhakri, tends to get too soggy when combined with curd. It taste’s best with the leftover Bahkri from previous night. In fact, I make 2-3 extra Bhakris the previous night, to make this recipe the next morning.

 

            This recipe finds its origin in rural parts of Maharashtra, mainly the farming community.I relish most of these typical desi type of recipes. A good substantial breakfast of Dahi- Bhakri (Curd and Bhakri) helps them to keep up the energy levels for hard work in the fields, till lunch. 

You may not find this recipe on the menu cards in Indian Restaurants. My father always jokes about it that if this recipe is served in a 5 star Restaurant with some exotic name it will sell like hot cakes!

For the Bhakricha kala you need:

2 Bhakris

1 cup fresh curd (Smoothen to remove lumps)

1 small onion chopped

½ tsp sugar

salt as per taste

For the tempering(tadka):

½ tsp mustard seeds

½ tsp jeera seeds

2 slit green chillies

¼ tsp turmeric powder

1tsp oil

Tear the Bahkri with your hands. (cutting does not give it the same taste)..So tear it with your hands and make fine pieces.

Add the chopped onion. (Adding onion is optional. You can do without the onion if you don’t like the taste of raw onions)

Add curd, sugar and salt and mix well.

In a small pan, heat oil. Add the mustards seeds…Once they crackle add the cumene seeds….then the slit green chillies and finally the turmeric powder. Add this tadka to the Bhakri curd mixture. Mix nicely.

Serve immediately.

Bhakricha kala has to be eaten immediately. Don’t keep it for long.I don’t have to say that…taste it…and it will disappear in minutes.

Bhakricha kala – my entry for JFI#5-Milk and Milk products hosted by Vineela of Vineela’s cooking and  also for Weekend Breakfast Blogging #4 hosted by Pavani of Cook’s Hideout.

Pulli Upma – Poha (beaten rice) cooked in tamarind sauce

 I have always relished South Indian food. Whenever my Mom cooked Idli-Sambar, Dosa,Uttapam, Rasam -whatever,I would have it for breakfast-lunch-dinner.Now that I am married to a South Indian I have learnt to cook some of them myself.

Puli Upma- Poha (beaten rice) cooked with tamarind sauce (my Mother-in-laws recipe makes for quick but delicious breakfast.

Ingredients:

2 cups thick Poha (beaten rice)

1 onion chopped

1 tbsp tamarind pulp

2 tsp Rasam powder

2 tsp crushed jaggery

2 tsp oil

Salt as required

For the tadka (tempering):

½ tsp mustard seeds

½ tsp jeera seeds

1 tsp chana dal (split gram) soaked in water

few curry leaves

¼ tsp turmeric powder

Method:

Wash the poha in a sieve and drain excess water. Keep it aside.

Heat oil in a kadai (wok). Add mustard seeds and once they crackle add cumin seeds.

Add curry leaves and chana dal.Fry for a minute and then add chopped onion. Fry nicely till the onion becomes translucent.

Add turmeric powder.

Add the tamrind pulp, jaggery and Rasam powder.Fry nicely till the mixture starts leaving oil.

Add salt.

Add the poha and mix nicely.

Cover and cook on low flame for a few minutes.

Serve hot.