I started making boondi kadhi because kadhi pakodi or kadhi with pakoras was cumbersome as it involved deep frying. I’m not a fan of fried foods, hence found that boondi kadhi was much healthier but with the same taste of kadhi. Kadhi is nothing but besan, yogurt and water mixed with spices. There are many versions Gujarati kadhi is thin but the punjabi kadhi is on the thicker side.
This recipe comes together in under 30 minutes and tastes great with rice or roti as well.
- 1 cup yogurt
- 2 tbsp besan or gram flour
- 2 cups water plus more if needed
- Salt to taste
- 1 tsp red chili powder
- ½ tsp turmeric
- 2-3 whole red chilies
- ½ tsp methi/fenugreek seeds
- 1 tsp cumin seeds
- 1 ½ tsp kasoori methi
- 8-10 whole cashew nuts
- 1 tsp cumin and coriander powder
- ¼ tsp hing/asafetida
- 6 tbsp boondi
- Water to soak boondi
- 2-4 tsp ghee
Mix besan, water and yogurt to a smooth paste with a whisk and keep aside.
Heat a pan add ghee and when hot add whole red chilies, cumin seeds, fenugreek and cashew nuts. Fry until the spices are hot and slightly change color.
Add red chili powder, turmeric, cumin and coriander powder, kasoori methi and asafetida. After a minute add besan and yogurt mixture to the pan and stir well. Cover and boil for 5-8 minutes.
Meanwhile soak the boondi in a bowl of water. After 5-10 minutes squeeze the water and place in a bowl.
Keep stirring the kadhi every few minutes. After 15-20 minutes the kadhi is more thicker in consistency. Add the boondi and mix well. Kadhi is ready to be served.
Serve with rice or rotis.
Note: If you are making Kadhi ahead of time don’t add the boondi, when ready to serve add boondi.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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