Kadi Pakoda Recipe Without Dahi (dairy Free Kadi)

Authentic Kadi without curd from a Rajasthani Household. Kadi is always thought of as a quick fix besan and curd curry. Well, this version of Kadi is definitely a quick fix, but without the dairy! A delicious quick no curd kadi. This kadi is great if you have a family member who is lactose intolerant. This kadi preparation without curd is quite common in marwari households. Try this recipe and let me know how it turned out.

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Kirti Mallik's Secret Indian Recipe !
Serves: 
3

Preparation Time: 
10 Mins
Cooking Time: 
20 mins

Complexity: 
Easy


Ingredients: 
Raw Mango: 1/2 peeled, washed
Garlic: 2-3 pods
Besan: 1/2 cup for Pakodas
Besan: 3/4 cup for Kadi base
Water: approx 3 cups
Salt to taste
Sugar to taste
Turmeric: 1tsp
Oil for frying and cooking
Methi Seeds: 1 tsp
Hing: 1/2 tsp
Directions: 
In a Bowl, Mix 1/2 cup besan, pinch of salt and just enough water to make a very thick sauce like consistency
Give it a good mix. Heat oil and start frying small dumplings of this mixture
Fry till the become slight golden brown
Remove them on a plate and set aside
Crush 3 garlic pods and cut half raw mango into 4-5 pcs
In 2 tbsp oil add methi seeds and allow them to splutter
Add hing and turmeric powder
Soon after that add the cut and washed raw mango (Kairi) and crushed garlic pods .
Add about 1/2 cup of water and give it a good mix
Let it simmer for about 3-4 mins
Take 3/4 Cup Besan and 2 cups of water and mix well. Make a smooth thin sauce and make sure there are no lumps remaining
The raw mango and garlic should be slighlty softer at this stage
Add 1 tsp salt and 1 tsp sugar (optional) to the garlic and mango mixture. Mix well
Now add the besan and water thin mix to the kadhai and mix well
Add a little more water if you feel the mixture is getting thick immediately. Ideally the ratio of besan to water is 1:3
Add the fried dumplings and mix well
Cook for 20 mins on low heat and keep stirring every 3 mins
If the besan gets very thick adjust with water and also adjust the seasoning
Garnish with coriander and serve hot with rice or phulkas