Boondi Ki Kadhi (Fried Gram Flour Balls in Spiced Yoghurt)

 

          Boondi Ki Kadhi is a very popular North Indian style yoghurt based dish where boondi is added for some extra flavour. This is an easy version to any Kadhi Pakora and is very yummy too. It is a great comfort food best enjoyed with some steamed rice and papad. 

          This delectable side dish can also be served with jeera rice or any type of Indian bread. So do give it a try next time you crave for a simple and a quick meal. Do check out an easy step by step pictorial recipe to prepare this simple dish.

• 1/2 cup yoghurt
• 2 tbsp. besan (gram flour)
• 3 cups water
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. red chili powder
• 2 tbsp. oil
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• 1 sprig curry leaves
• 1-2 green chilies, slit
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. red chili powder
• 1/2-1 cup boondi
• 1-2 tbsp. coriander powder, chopped

           In a bowl, mix together yogurt, gram flour, salt, turmeric powder, coriander powder, cumin powder and red chili powder. Then add water and whisk well so that there are no lumps.

          Heat oil in a pan and temper with cumin seeds, asafoetida, curry leaves and green chilies. Sauté for a few seconds and then add the yoghurt mix. 

          Simmer for 12-15 minutes on a medium flame till it gets slightly thick and to your desired consistency. 

          Switch off the flame and transfer to a serving bowl. Just before serving, add the boondi to the kadhi and give it a stir.

          Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion and ginger. Sauté till light brown. Switch off the flame and add the red chili powder. 

          Stir well and pour the tempering over the prepared kadhi. Garnish with coriander leaves and serve with plain steamed rice, jeera rice or pulao.

                    Mix together yogurt, gram flour, salt, turmeric powder, coriander powder, 

                    cumin powder and red chili powder. 

                                  Add water and whisk well so that there are no lumps.

                     Heat oil & temper with cumin seeds, asafoetida, curry leaves and green

                     chilies. Sauté for a few seconds.

                                  Then add the yoghurt mix. 

                    Simmer for 12-15 minutes till it comes to your desired consistency. Transfer 

                    to a serving bowl. (Before serving, add the boondi & give it a stir).

                    Heat the remaining oil & temper with mustard seeds. Then add onion & 

                    ginger. Sauté till light brown. Switch off the flame & add red chili powder. 

                  Stir well & pour the tempering over the kadhi. Garnish with coriander leaves.

                        Serve with plain steamed rice, jeera rice or pulao.