How to Make Boondi Kadhi Recipe – UP & Punjabi Versions

How to Make Boondi Kadhi Recipe (UP & Punjabi Versions): creamy, tangy kadhi made using yogurt(dahi), chickpea flour/gram flour(besan), spices, curry leaves, ghee combined with crunchy boondi(gram flour balls) & ghee tadka(tempering). Perfect for summer meals with steamed rice or rotis.

 

Boondi Kadhi or ‘Boondi ki Kadhi’ is one of my Favorite summer recipes.

It’s what mommy made for lunch atleast 2-3 times a month and we used to have it with rice, a drizzle of hot ghee, fresh cucumber salad, and chilled mango as dessert later.

It’s the addition of ‘Boondi’ (crispy gram flour balls) that makes it a light and easy recipe unlike the traditional ‘Kadhi Pakoda’ recipe (made using gram flour fritters).

And today, I’m going to share a very foolproof version to make this recipe without tons of ingredients or steps.

What is Boondi Kadhi?

It is a quintessential lunch dish in many Indian households (especially North Indian) and a go-to comfort food for many, especially on a hot sultry day.

Boondi – crunchy fried gram flour balls (usually available in any Indian store or homemade too).

Kadhi – creamy, pouring consistency curry (not very thin) combining the tangy flavors of yogurt(dahi/buttermilk) with smokey chickpea flour/gram flour (besan – as known in India), spices and ghee.

Tadka – tempering added on top, made using ghee, whole red chilies, curry leaves, mustard leaves & asafetida.

So, we first make the ‘Kadhi’ and then add the crunchy ‘Boondi’ on top and mix everything. Then add the ‘Tadka’ on top and serve. 

Whether served with steaming hot rice or fluffy chapatis, Boondi Kadhi can make any meal special.

Why Boondi ki Kadhi?

It’s a versatile dish and can be customized to suit various taste preferences. 

Adding boondi to kadhi elevates its texture and flavor, offering a delightful contrast between the soft, creamy, tangy kadhi and the slightly crispy boondi. 

This dish is not just delicious but also packed with nutrients, thanks to the protein-rich besan (gram flour) and probiotic-rich yogurt. 

Plus, it’s easy to digest and makes for a light yet satisfying meal. 

Because of its tangy nature and yogurt base, many people don’t like eating this for dinner. 

However, I can have it anytime … even for breakfast 😂 so you know exactly ‘Hooooow much I Love it’ !

Ingredients You’ll Need:

To make the perfect Boondi Kadhi, you’ll need the following ingredients:

For the Kadhi:

• Yogurt (dahi/curd) – you can even use buttermilk.
• Chickpea flour/ gram flour (besan)
  
• Boondi (you can find this in Indian grocery stores or make it at home)
• Ghee 
• Curry leaves
• Garlic
• Water

Spices:

• Mustard Seeds
• Asafetida
• Turmeric Powder
• Red Chili Powder
• Salt to taste

For the Tadka (Tempering):

• Ghee (clarified butter) or oil
• Mustard seeds
• Cumin seeds
• Whole dry red chili
• Fenugreek seeds (methi seeds) – optional
• Sprig curry leaves
• Pinch of asafoetida (hing)

Step 1: Preparing the Kadhi Base

• Whisk the Yogurt: Start by whisking the yogurt in a large mixing bowl until it becomes smooth and lump-free. A smooth yogurt base is essential for the consistency of the kadhi.

 

• Add Chickpea Flour/Gram Flour: Gradually add the gram flour (besan) to the whisked yogurt while continuously stirring to avoid lumps (This step ensures that your kadhi has a velvety texture).

 

• Spice It Up: Add turmeric powder and red chili powder to the yogurt-besan mixture. These spices give the kadhi its characteristic yellow color and a mild heat that balances the tanginess of the yogurt.

 

• Add Water: Slowly pour in the water while stirring the mixture. This will thin out the kadhi and depending on your preference, you can adjust the water to make the kadhi thicker or thinner (Remember, since we are adding flour, the Kadhi will turn out slightly thicker).

 

• Cook the Kadhi: heat ghee in a heavy bottom pot/wok. Add mustard seeds, curry leaves, thinly chopped garlic, dry whole red chilies, and asafetida. Stir and add the kadhi mixture to a heavy-bottomed pan and cook on medium heat (Stir continuously to prevent the kadhi from curdling). Once it starts to boil, reduce the heat and let it simmer for about 7-9 minutes, stirring occasionally.

Step 2: Adding the Boondi

• Crunchy Boondi Taste: If you like a slightly crunchier boondi, simply add it to cooked kadhi, stir for another 2 minutes, and turn off the heat (follow from tadka step).

 

• Soft Boondi Taste: if you like a softer boondi taste, then soak it in warm water for 2-3 minutes to soften it slightly. Once the boondi is slightly softened, squeeze out excess water and add it to the kadhi. 

 

• Simmer for a Few Minutes: Finally, add salt (adding salt towards the end helps in preventing the kadhi from curdling), stir, and let the kadhi simmer for another 2-3 minutes after adding the boondi. 

 

• Transfer to Bowl: Turn off the heat and transfer the boondi kadhi to a serving bowl.

Step 3: Preparing the Tadka (Tempering)

• Heat the Ghee: In a small pan, heat the ghee or oil over medium flame.

 

• Add Mustard and Cumin Seeds: Once the ghee is hot, add the mustard seeds. When they start to splutter, add the cumin seeds and let them sizzle for a few seconds.

 

• Add Powdered Spices: Add the dried red chili, fenugreek seeds (if using), and a pinch of asafoetida. 

 

• Add Curry Leaves & Green Chilies: Add curry leaves and chopped green chilies and fry these until they release their aroma. This tadka infuses the kadhi with a depth of flavor that is simply irresistible.

 

• Add Tadka on Kadhi: Pour the prepared tadka over the transferred kadhi in the serving bowl.

 

• Serve the Boondi Kadhi with your favorite side of steamed rice or chapati (rotis).

The tangy, spicy kadhi paired with the slightly crispy boondi creates a delightful contrast of textures and flavors.

For Punjabi Boondi Kadhi: 

The Punjabi version is slightly heavier on chili, and garlic and some add crushed ‘coriander seeds’ while making the curry. Also, the kadhi is ‘thinner’ in consistency and more tangier.

You can add red chili powder, along with asafoetida and garlic. All these 3 ingredients can be increased and added to the tadka. 

For Uttar Pradesh (UP) Style Boondi Kadhi: 

The UP version is heavy on asafoetida, cumin, and green chilies. Just add these three ingredients more to the tadka. The kadhi is slightly creamier and less tangy.

 

Tips for Perfect Foolproof Boondi Kadhi

•Consistency Matters: The consistency of your kadhi should be neither too thick nor too thin. If it turns out too thick, you can add a little water and simmer for a few more minutes.

•Avoid Lumps: Always add besan gradually while stirring the yogurt to prevent lumps. If you do end up with lumps, you can use a hand blender to smooth out the mixture.

•Prevent Curdling: always add salt towards the end, when the kadhi is 80% cooked. As salt curdles the raw kadhi mix when cooking and you will see a very disintegrated slurry.

•Tadka is Key: The tadka or tempering is what elevates the flavor of kadhi. Be sure not to burn the spices; they should be lightly fried to release their aroma.

•Customizing Boondi: Depending on your preference, you can add boondi directly without soaking it first for a crunchier texture. If you prefer softer boondi, soaking is the way to go.

•Adjust the Spice: If you prefer your kadhi spicier, you can increase the amount of red chili powder or add a few chopped green chilies to the tadka.

 

Health Benefits of Boondi Kadhi

Boondi Kadhi is not only a treat for the taste buds but also offers several health benefits. 

Yogurt, the primary ingredient in kadhi, is rich in probiotics, which are good for digestion and gut health. 

Besan, made from chickpeas, is high in protein and fiber, making it a nutritious addition to your diet. 

Ghee, used in the tadka, contains healthy fats that are beneficial for overall health when consumed in moderation.

 

 

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