Keyword: Boondi kadhi, boondi ki kadhi, Dahi, kadhi
Servings: 4person
Author: Anjana Chaturvedi
Ingredients
1cupYogurt / Dahi(Sour Curd)
4tbspGram flour / Besan
5glassWater / Paani
1cupBoondi
3Green chili/hari mirchchopped
1tbspGinger / Adrakchopped
1tspBlack Salt / Kala Namak
1tspSalt / Namak
1tspRed Chilli powder / Laal mirch powder
1/2tspTurmeric Powder / Haldi Powder
1tspCoriander Powder / Dhaniya Powder
1/2tspGaram Masala Powder
2tbspLemon Juice / Nimbu Ka Ras(or according to taste)
1/3cupFresh Coriander/ Hara Dhaniya
Tempering
3tspClarified Butter / Desi GheeOr Oil
1/24tspAsafoetida / Hing powder
1tspCumin Seeds / Sabut Jeera
3Whole red chilies
1/2tspRed Chilli powder / Laal mirch powder
8Curry Leaves / Kadi Patta
2Cloves / Lavang
Instructions
Take a big cooking pan,add curd and gram flour and mix well to make a smooth batter .
Now add 5 glass water,chopped ginger,green chilies 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 start boiling then lower the flame and let it simmer for 35 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.
Notes
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.