Take a big cooking pan,add curd and gram flour and mix well to make a smooth batter .
Now add 4.5 glass water and all the listed spices, except boondi.
Cook on high flame for approx. 6-7 minutes or till it start boiling, keep stirring.
When it boil for 2 minutes then lower the flame and let it simmer for 20 minutes. Keep string in between.
Make Tempering – heat oil in a small bowl.when it become warm(I prefer to add tempering when the oil was just warm,then heat it further) add cumin and asafoetida ,when it start crackling add curry leaves,whole red chilies and cloves, when done add 1/2 t.s chili powder and pour on the boiling kadi.
Switch off the flame and add boondi,lemon juice and fresh coriander.
Cover the kadi for 5 minutes so that the boondi will soften and swell up and absorb the flavors.
Serving Suggestions – Serve Kadi with Boiled Rice and Chapatis or Pooris along with Mogar Daal
*Boondi's are fried drops of chickpea flour and are popular as a snack and a dessert in savory and sweet forms across India. The Boondi's used here are the savory type, also known as ‘Khara’ in some parts of India. They are easily available in all Indian grocery stores in all countries.