Boondi ki Kadhi

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5 from 5 votes

Boondi ki Kadhi

Boondi ki kadhi -A delicious and easy to make kadhi from Uttar Pradesh and Punjab

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Side Dish

Cuisine: Rajasthani cuisine, Uttar Pradesh Cuisine

Keyword: Boondi kadhi, boondi ki kadhi, Dahi, kadhi

Servings: person

Calories: 247kcal

Author: Anjana Chaturvedi

Ingredients

1 cup Yogurt / Dahi (Sour Curd)
4 tbsp Gram flour / Besan
5 glass Water / Paani
1 cup Boondi
3 Green chili/hari mirch chopped
1 tbsp Ginger / Adrak chopped
1 tsp Black Salt / Kala Namak
1 tsp Salt / Namak
1 tsp Red Chilli powder / Laal mirch powder
1/2 tsp Turmeric Powder / Haldi Powder
1 tsp Coriander Powder / Dhaniya Powder
1/2 tsp Garam Masala Powder
2 tbsp Lemon Juice / Nimbu Ka Ras (or according to taste)
1/3 cup Fresh Coriander/ Hara Dhaniya

Tempering

3 tsp Clarified Butter / Desi Ghee Or Oil
1/24 tsp Asafoetida / Hing powder
1 tsp Cumin Seeds / Sabut Jeera
3 Whole red chilies
1/2 tsp Red Chilli powder / Laal mirch powder
8 Curry Leaves / Kadi Patta
2 Cloves / 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.

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