Food & Drink Magazine

Tazi Mangodi Ki Sabji | Karara | Mangochi Ki Sabji +Video

By Anjana Chaturvedi @maayeka

Tazi Mangodi ki Sabji - Lentil Nugget Curry in thin broth- A specialty from Uttar Pradesh

Tazi mangodi or Mangochi Or Karara is very famous tradition recipe from Uttar Pradesh. Small lentil nuggets/ Pakoda are deep fried and added in thin tomato curry. This tazi mangodi is specially made when vegetables are not easily available or to change the taste from the routine curries.

This Tazi mangodi ki sabji is uasally served with paratha and rotis but goes well with jeera rice too. Moong daal or yellow lentil is soaked for minimum 4 hours or overnight. Then the soaked daal is ground into a smooth medium thick batter. The batter is whisked well to make soft porous nuggets.

After the batter is whisked well , few spices are added in it and mixed well. Then small nuggets/ pakodis are dropped in medium hot oil and fried till golden in colour.

The curry is made with ground fresh tomato puree and few basic Indian spices. Some prefer to add yogurt in it with the tomatoes and some prefer only tomatoes. It depends on individual choice and family tradition. the fried pakodi's are then added in the simmering curry till the pakodis turn soft and absorb the flavor of the gravy.

You can also try these U.P Special Curries-

Tazi Mangodi Ki Sabji | Karara | Mangochi Ki Sabji +Video
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Tazi Mangodi Ki Sabji / Mangochi / Karara

Small deep fried pakodas in thin tomato gravy

Author: Anjana Chaturvedi

for the pakodi

For The Puree

Ist tempering

For the Gravy

final tadka

  • Wash and soak the yelow lentil for minimum 4 hour or overnight.

  • Drain the water and add in the mixer jar with chopped green chili, ginger , asafoetida and grind to make a medium thick smooth paste.

  • Take out the paste in a bowl and add salt, chili powder and whisk it well to make it fluffy and light.

  • Heat enough oil in a deep wide pan and drop small nuggets/ pakodis in medium hot oil And deep fry till golden brown from both the sides.

  • Take out the fried mangodi/ pakodi in a bowl when done.

For the pakodi/ mangodi

  • Chop tomatoes in big chunks, grind along with green chili and ginger and make a smooth paste.

  • Heat oil in a big pan and when it become hot add cumin seeds.

  • When cumin become golden add bay leaf, cloves, cardamom and asafoetida.

  • Now switch off the flame for a minute.

  • Add the chili powder, kashmiri chili, turmeric, coriander powder and stir to mix.

  • Start the flame and add the tomato puree in the tempering, stir to mix.

  • Cover with a lid and cook on low heat till oil start separating.

  • Whisk the curd with a cup of water and add in the pan.

  • Add some more water to adjust the consistency of the gravy, add both the salts.

  • Now let the gravy simmer for 10 minutes.

  • Now add the fried pakodis in the gravy and mix.

  • Cover with a lid and simmer for about 10 minutes or till the pakodis become soft and absorb the gravy.

  • Add lemon juice , garam masala and fresh coriander and mix.


  • add cumin, asafoetida and let it crackle. then switch off the heat.

  • Now add the whole red chilies and kashmiri chili powder

  • Now switch off the heat and cover the pan for few minutes so it will absorb the flavour of the tadka.

  • Serve tazi mangodi ki sabji with paratha , poori or roti .

final tadka

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