Boondi Kadhi
on May 22, 2024, Updated Jun 03, 2024
Boondi Kadhi is a yogurt and chickpea flour-based curry popular in North India. It is best served with steamed rice for a hearty lunch.
Here are some more kadhi variations – Vegetable Kadhi, Sindhi Kadhi, Gujarati Kadhi, Green Mango Kadhi, and Fajeto.
About Boondi Kadhi
Kadhi is a very popular dish in North India. There are many variations that you can make. While kadhi pakora is the most popular, I sometimes get too lazy to make pakoras. On those days, I make boondi kadhi.
The kadhi base remains the same, while the pakoras are replaced with readymade boondi. This 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 makes the case of 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.
Chickpea Flour (Besan, Gram Flour) – Use fine besan.
Spices – You will need fenugreek seeds (methi dana), brown mustard seeds, cumin seeds, asafetida, 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
Temper the kadhi with ghee, whole dry red chilies, and red chili powder.
How To Make Boondi Ki Kadhi
Make The Kadhi
Whisk 1 cup plain yogurt in a medium-sized bowl until smooth and creamy.
Add ½ cup of chickpea flour to the bowl and whisk well to make a smooth, lump-free paste.
Add 3 and ½ cups of water to the bowl and mix well until combined.
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
Now add the chickpea flour mixture to the pan and mix well.
Add ½ teaspoon turmeric powder, ½ teaspoon red chili powder, and 1 teaspoon 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 1 cup boondi and mix gently.
Temper The Boondi Kadhi
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.
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.
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.
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Boondi Kadhi Recipe
Ingredients
- 1 cup plain yogurt (dahi, curd)
- ½ cup chickpea flour (besan, gram flour)
- 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 paste.
- 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.
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.
