April 17, 2017 Mangodi Curry

Mangodi Curry | Himachali mangodi curry | Indian cuisine

This mangodi curry is a light soup, but some people also prefer slightly thick. This is a Himachali Recipe. In this Himachali mangodi curry made by Indian cuisine.


  • moong daal pakodas (2 -3 cups day old  lentil fritters)
  • tomatoes, (3 plum , chopped)
  • onion, (1 small chopped)
  • ginger, (2 inch.chopped)
  • garlic, (7-8 cloves  minced)
  • dhaniya powder (2 tsp. coriander)
  • haldi powder (1 tsp ,turmeric)
  • amchur powder (1 tsp. , dry mango powder)
  • jeera seeds (1 tsp. , cumin)
  • Red chilli powder to taste
  • cilantro, (3 – 4 tbsp., chopped)
  • Salt to taste

Mangodi Curry Process

  1. Take tomatoes , onion, garlic, ginger with little bit of water and griend it into a smooth paste with the help of a grinder.
  2. Takr 3 tbsp. oil in a heavy bottom pan and add jeera seeds.
  3. When the seeds begin crackle , add the the grinded tomato mixture.
  4. Then cook well for about 15 minutes.
  5. Now add the amchur, haldi, dhaniya, salt and chilli powder.
  6. Mix all the ingredients well and cover the pot, cook on a medium flame for about 15 minutes.
  7. Now add about 5 cups of hot water and stir well.
  8. Now put the pakodas and allow the gravy to come to a boil.
  9. Next uncover the pot and cook for about 10 minutes, until the pakodas have absorbed the gravy.But do not let it completely absorb the gravy.
  10. You dish is ready ,remove from the heat, garnish with coriander and serve hot with basmati rice/ normal rice or roti.

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