papad and mangodi ki sabzi recipe | dahi papad sabzi | papad curry recipe with a detailed photo and video recipe. Papad and Mangodi ki sabji is a traditional Rajasthani Marwadi dish. You can make this delicious Rajasthani veg recipe in 20 minutes. It’s a quick vegetarian and gluten-free Indian curry perfect to serve with chapati or rice.
Generally, papad curry recipe is prepared with just fried papadums in sautéed yellowish thin gravy which mainly consists of fresh yoghurt and spices. it is one of the popular Rajasthani delicacies and is mainly prepared during the dry season. and hence it is prepared without any vegetables due to non-availability of vegetables in the dry season.
However, I make Papad and mangodi ki sabzi in onion tomato and curd/yoghurt based gravy. This is the way my Rajasthani friend’s mom makes this sabji/curry
Papad and mangodi ki sabji of Rajasthan is amazingly tasty. Being born and brought up in Rajasthan I got the opportunity to observe Rajasthani food culture very closely. Most of the Rajasthani dishes are cooked in yoghurt based gravy and are full of spices and aroma.
If you are following my series of Rajasthani cuisine, this Papad Mangodi ki sabji is fourth in the series. This is one of my favourites as it is a quick curry and can be easily made with very fewer ingredients.
While this is one of the easiest curry recipes, yet I would like to share few tips and recommendations to make a perfect papad ki sabzi recipe. firstly, adding onions are completely optional. also make sure to whisk the curd well and add keeping flame on low. lastly, stir the curd mixture continuously and add salt only after you get to a boil. else there are chances for the curd to curdle. lastly, add salt accordingly, as papad already has salt in it.
What is Papad and Mangodi?
PAPAD is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat.
MANGODI is a sun-dried split green lentil dumplings.
Finally,i would like to suggest you
PAPAD MANGODI KE SABJI ‘ A RAJASTHANI DELIGHT’
Course: Indian Curries, PARTY MEAL PLANNING, rajasthani cuisine4
servings30
minutes40
minutes300
kcalIngredients
papad………..3-4
mangodi………1/2 cup
onion………..2
tomato puree….4 tbsp
ginger garlic paste..2 tsp
oil 2 tbsp+3 tbsp
cumin seeds……..1tsp
green chilly……2(chopped)
red chilly powder(Kashmiri mirch)…..1/2 tsp
turmeric powder……….1/2 tsp
coriander powder….1/2 tsp
garam masala / hot spices……..1/4 tsp
salt as per taste
Directions
- Take a vessel and put on fire
- Add 3 tbsp oil in it
- Fry mangodi in it till golden in colour keep aside
- some people fry papad also but I like papad without frying
- now grind onion to paste
- add some more oil in a vessel
- add cumin when start crackle add onion paste in it stir
- add ginger garlic paste and stir well till light golden in colour and separate oil
- add tomato puree in it
- add all dry *masalas and stir well
- put little water and cover (mid flame)
- now put fried mangodi and papad in it sprinkle some more water(1/2 cup)in it. Stir and cover for another 5 to 6 min stir occasionally till done
- garnish with green coriander and serve hot
- p.s* Masala is a mixture of spices in India
