Maa’s Quick & Light Boondi Kadhi Recipe
45 minutes
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About Maa's Quick & Light Boondi Kadhi Recipe
My mouth waters just thinking about Kadhi! This classic Indian dish is incredibly simple yet bursting with flavor. I love enjoying it with rice, the perfect comfort food. This recipe, inspired by my mother's, uses boondi instead of pakoras for a lighter, quicker, and equally delicious experience.The tangy gravy is made with a delightful blend of yogurt, buttermilk, chickpea flour, and a touch of spice. It's a wholesome and satisfying meal that's perfect for a weeknight dinner. Get ready for a taste of home with this easy-to-make Boondi Kadhi!This recipe is optimized for search engines, using keywords like 'Boondi Kadhi,' 'Indian recipe,' 'easy recipe,' and 'vegetarian recipe' to help you find it easily.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Kadhi
- 300 gm Yogurt also known as curd, plain yogurt
- 200 ml Buttermilk plain buttermilk
- 4 tbsp Gram Flour besan
- 1.5 tsp Salt adjust to taste
- 1 Onion finely sliced
- 2 Chili Pepper finely chopped, green
- 1 Chili Pepper dried, red
- 1 pinch Asafoetida hing
- 1/2 tbsp Fenugreek Seeds methi dana
- 1 tbsp Mustard Seeds sarson dana
- 1/2 tbsp Cumin Seeds jeera
- 1 tbsp Chili Powder red
- 1/2 tbsp Turmeric Powder haldi
- 6 leaves Curry Leaves
Instructions
Prepare the Kadhi Base
- In a large bowl, whisk together the yogurt, buttermilk, and 1 cup of water until smooth. Add the chickpea flour and whisk vigorously to eliminate all lumps. Season with salt.
Tempering the Spices
- Heat the olive oil in a wok or kadai over medium heat. Add the asafoetida, fenugreek seeds, and cumin seeds. Once they begin to splutter, add the finely sliced onion and green chilies.
Sauté and Add Spices
- Sauté until the onions soften, being careful not to overcook them. Add the red chili powder and turmeric powder. Saute for about a minute until fragrant.
Combine and Simmer
- Pour the yogurt-buttermilk mixture into the wok, stirring continuously to prevent curdling. Bring to a simmer over low heat, stirring occasionally, until the kadhi slightly thickens. Do not boil.
Make the Tadka
- In a small pan or ladle, heat a tablespoon of oil. Add the mustard seeds, dried red chili, and curry leaves. Once the mustard seeds splutter and the chilies darken, remove from heat. (Optional: Carefully ignite the oil briefly for a traditional tadka before adding to the Kadhi. Use caution.)
Finish and Serve
- Pour the tadka into the kadhi. Stir gently. Add the boondi. Serve hot with cooked rice.
Recipe Notes
Expert Tips for the Best Boondi Kadhi:
- For a richer flavor, use homemade boondi.
- Adjust the amount of green chilies according to your spice preference.
- If the Kadhi becomes too thick, add a little more water to adjust the consistency.
- Garnish with fresh coriander leaves before serving for an extra touch of freshness and visual appeal.
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Recipe Nutrition
Calories: 468kcalCarbohydrates: 11gProtein: 4gFat: 47gSaturated Fat: 1gPolyunsaturated Fat: 13.8gMonounsaturated Fat: 27.6gSodium: 855mgSugar: 4g
Monika Patel
Articles: 71
6 Comments
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This is so inspiring! Can’t wait to cook it.
This is exactly what I was looking for!
Absolutely delicious! Can’t wait to try it.
What a flavorful dish! Thanks for sharing.
Looks yummy…will ask my mom to cook today. Thank for sharing
Absolutely delicious! Can’t wait to try it.