Boondi Kadhi Recipe
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Tangy, silky yogurt-besan gravy loaded with soft boondi balls, this Boondi Kadhi turns any plain rice day into a celebration.
Here are some more kadhi variations – Vegetable Kadhi, Sindhi Kadhi, Gujarati Kadhi, Green Mango Kadhi, and Fajeto.
Table of Contents
What Is Boondi Kadhi?
Boondi kadhi is a traditional Indian yogurt curry made from whisked curd (dahi) and chickpea flour (besan), seasoned with turmeric and tempered with cumin, mustard seeds, and dried red chilies. The defining ingredient is boondi: tiny fried chickpea-flour balls that soak up the gravy and become melt-in-the-mouth pillows of flavor.
It is especially popular in Rajasthani and Gujarati kitchens. It is very similar to the Punjabi kadhi extract, except that the pakoras are replaced with boondi. This swap makes the process much easier and quicker.
For a hearty meal, serve boondi ki kadhi with steamed or jeera rice, kachumber salad, and any dry sabji of your choice.
Ingredients
For The Kadhi
- Yogurt (Dahi, Curd) – Plain yogurt is used as the base for kadhi. Try to use yogurt that is very slightly sour (tangy). In India, we use homemade dahi to make kadhi. It has a slightly tangy taste, which is perfect for this recipe. If your yogurt is not tangy, leave it on the kitchen counter for 1-2 hours. It will then get a nice tang. You can also buy the savory yogurt drink available at Indian grocery stores. It is a perfect base for kadhi, as it is slightly tangy. The yogurt must be at room temperature.
- Chickpea Flour (Besan, Gram Flour) – Use fine besan.
- Spices – You will need fenugreek seeds (methi dana), brown mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and salt. Skip adding asafetida to make a gluten-free version.
- Boondi is available at all Indian grocery stores or online portals like Amazon. For this recipe, use plain boondi.
- Others – You will also need oil and curry leaves.
For The Tempering
- Ghee – You can use oil for tempering as well.
- Whole dry red chilies – Use any variety. Remove the seeds for a milder taste.
- Red chili powder – I like to use Kashmiri red chili powder as it gives a bright red color without making the kadhi too spicy.
How To Make Boondi Ki Kadhi
Make The Kadhi
Step 1: Whisk 1 cup of room-temperature plain yogurt in a medium-sized bowl until smooth and creamy. Add ½ cup of sifted chickpea flour to the bowl.
Cold yogurt curdles when it hits heat. Always bring it to room temperature first.
Step 2: Whisk until smooth and lump-free.
Step 3: Add 3 and ½ cups of water to the bowl and mix well until combined.
Pro Tip: The No-Lump Rule: The besan mixture must be lump-free. Always sift besan before mixing. If you see lumps, pass the mixture through a fine-mesh strainer.
Step 4: Heat 2 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add the following ingredients and let them crackle for 2-3 seconds.
- ½ teaspoon fenugreek seeds
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- ¼ teaspoon asafetida
Step 5: Now add the chickpea flour mixture to the pan and mix well.
Step 6: Add ½ teaspoon turmeric powder, ½ teaspoon red chili powder, and 1 teaspoon salt to the pan and bring the mixture to a boil.
Step 7: Once the mixture comes to a boil, reduce the heat to low and cook the kadhi for 20-25 minutes until it thickens. Stir frequently.
Don’t Rush the Cook: Undercooking the besan gives kadhi a raw, floury taste that no tadka can fix. Taste after 20 minutes, it should taste clean and tangy, not gluey.
Keep the flame low after the initial boil. Aggressive heat breaks the emulsion and splits the kadhi.
Step 8: Add 1 cup boondi and mix gently. Simmer for 3–4 minutes so the boondi absorbs the gravy and softens. Switch off the heat.
Temper The Boondi Kadhi
Step 9: Heat 2 tablespoon ghee in a small pan over medium heat. Once the ghee is hot, add 2-3 broken, dry red chilies and fry for 2 seconds. Remove the pan from the heat and add 1 teaspoon red chili powder.
Step 10: Now, immediately pour the tempering over the kadhi. Be quick after adding the chili powder to the hot oil; otherwise, it may burn. Serve hot.
If your kadhi is not tangy enough, add some lime juice.
Storage Suggestions
Leftover kadhi can be stored in an airtight container in the refrigerator for up to 3 days. If it has thickened, add some water. Heat and serve.
Add Boondi Late: If boondi sits in kadhi for too long (overnight), it disintegrates. Add it 5 minutes before serving for the best texture.
I do not recommend freezing it as its texture might change once thawed.
Other North Indian Dal And Curries We Recommend
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Boondi Kadhi Recipe
Ingredients
- 1 cup plain yogurt (dahi, curd) (at room temperature, cold yogurt curdles when it hits heat. )
- ½ cup chickpea flour (besan, gram flour) (sifted)
- 3 and ½ cups water
- 2 tablespoons oil
- ½ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- ¼ teaspoon asafetida (hing)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon salt
- 1 cup boondi
For The Tempering
- 2 tablespoons ghee
- 2-3 dry red chilies
- 1 teaspoon red chili powder
Instructions
Make The Kadhi
- Whisk yogurt in a medium-sized bowl until smooth and creamy.
- Add the chickpea flour to the bowl and whisk well to make a smooth lump-free mixture.
- Add water to the bowl and mix well until combined.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add fenugreek seeds, mustard seeds, cumin seeds, curry leaves, and asafetida, and let them crackle for 2-3 seconds.
- Now add the chickpea flour mixture to the pan and mix well.
- Add the turmeric powder, red chili powder, and salt to the pan and bring the mixture to a boil.
- Once the mixture comes to a boil, reduce the heat to low and cook the kadhi for 20-25 minutes until it thickens. Stir frequently.
- Add boondi and mix gently. Simmer for 3–4 minutes so the boondi absorbs the gravy and softens. Switch off the heat.
Temper The Boondi Kadhi
- Heat ghee in a small pan over medium heat.
- Once the ghee is hot, add the broken, dry red chilies and fry for 2 seconds.
- Remove the pan from the heat and add the red chili powder.
- Now, immediately pour the tempering over the kadhi. Be quick after adding the chili powder to the hot oil; otherwise, it may burn.
- Serve hot.