on May 22, 2024, Updated Jun 03, 2024 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.
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. 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. 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. Add ½ cup of chickpea flour to the bowl and whisk well to make a smooth, lump-free paste. 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
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. Serve hot.
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Punjabi Rajma Masala
Dal Makhani
Butter Chicken (Murgh Makhani)
