Boondi Kadhi
Indulge in the comforting flavors of Boondi Kadhi, a classic North Indian dish that combines the tangy richness of yogurt with the earthy warmth of gram flour. This hearty kadhi is elevated with soft, spiced boondi (crispy chickpea flour puffs), which soak up its creamy, lightly spiced base for a melt-in-your-mouth experience. Infused with the aromatic tempering of mustard seeds, cumin, curry leaves, and a touch of asafoetida, this dish strikes a perfect balance of flavors. Quick to prepare in under 30 minutes, Boondi Kadhi is a versatile recipe that's equally delightful when served with steamed basmati rice or soft rotis. Perfect for a cozy weeknight meal or a festive vegetarian feast, this dish is a symphony of textures and tastes that promises to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Yogurt (thick, whisked)
- 3 tablespoons Besan (gram flour)
- 1 cup Boondi (spiced or plain)
- 3 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Salt
- 2 tablespoons Oil or ghee
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 0.25 teaspoons Fenugreek seeds
- 8 leaves Curry leaves
- 2 Dry red chilies
- 1 pinch Asafoetida (hing)
- 2 tablespoons Coriander leaves (chopped)
Instructions
In a large mixing bowl, whisk the yogurt until smooth. Add the besan, turmeric powder, red chili powder, and salt. Gradually add the water while whisking to form a lump-free, thin batter.
Transfer the yogurt-besan mixture to a deep pot. Heat the pot on medium flame and bring the mixture to a gentle simmer, stirring continuously to prevent curdling. Cook for 10-12 minutes until the kadhi thickens slightly.
Heat oil or ghee in a small tempering pan. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, curry leaves, dry red chilies, and asafoetida. Sauté for 30 seconds until aromatic.
Pour the tempering into the simmering kadhi and mix well. Allow the kadhi to simmer for another 5-7 minutes to absorb the flavors.
Turn off the heat and gently stir in the boondi. Cover the pot and let it rest for 5-10 minutes so the boondi softens in the kadhi.
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 26.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
