A delicious and tangy yogurt-based curry made with gram flour and boondi, perfect for pairing with rice or roti.
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In a bowl, whisk together the yogurt, water, gram flour, turmeric powder, red chili powder, and salt until smooth.
Pour the mixture into a pot and cook on medium heat, stirring continuously until it thickens.
Once thickened, add the boondi and mix well.
In a small pan, heat oil and add mustard seeds.
Once they start to splutter, add cumin seeds, curry leaves, and green chilies.
Pour this tempering over the cooked kadhi and mix well.
For a richer flavor, you can add a pinch of asafoetida (hing) while tempering.
Serve the kadhi hot with steamed rice or roti for a complete meal.
How do I make Boondi Kadhi thicker during the cooking process?
To make your Boondi Kadhi thicker, ensure you cook the yogurt and gram flour mixture on medium heat while stirring continuously. If you find it still too thin, you can add a little more gram flour mixed with water to achieve your desired consistency.
Is Boondi Kadhi suitable for a gluten-free diet?
Yes, Boondi Kadhi is suitable for a gluten-free diet as it is made with gram flour (besan), which is naturally gluten-free. Just ensure that the boondi you use is also gluten-free, as some brands may contain gluten.
What can I substitute for boondi in Boondi Kadhi?
If you don't have boondi, you can substitute it with crispy fried chickpea flour noodles or even small pieces of fried paneer for a different texture. However, the unique taste of boondi is hard to replicate.
How should I store leftover Boondi Kadhi?
Store leftover Boondi Kadhi in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a splash of water to loosen the consistency, as it may thicken in the fridge.
What dishes pair well with Boondi Kadhi?
Boondi Kadhi pairs wonderfully with steamed basmati rice or roti. You can also serve it alongside a side of vegetable curry or a simple salad for a complete meal.
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