Rajasthani Boondi Kadhi

Nutrition values are AI-estimated based on ingredients.

• 250 grams curd
• 1/4 cup gram flour
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 cup water
• 1/8 cup refined oil
• 1 teaspoon mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon asafoetida
• 2 tablespoons ginger and green chili paste
• 500 ml water
• 1 1/4 teaspoon salt
• 2 tablespoons ghee
• 2 sprigs curry leaves
• 2 dried red chilies
• 1 teaspoon red chili powder for final tempering
• 1/2 cup salted boondi
• 1 tablespoon Kasuri Methi
• Handful of fresh chopped coriander

1. 1Combine curd, gram flour, coriander powder, turmeric powder, red chili powder, and cumin powder in a bowl and stir into a thick paste.
2. 2Add 1 cup water to the paste and whisk until a smooth, thin batter forms.
3. 3Heat 1/8 cup refined oil in a kadai, then add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida and let them splutter.
4. 4Add 2 tablespoons of ginger and green chili paste and sauté until their raw aroma disappears and they turn slightly golden.
5. 5Pour the prepared curd and gram flour batter into the kadai with the sautéed spices.
6. 6Immediately add 500 ml water and continuously stir until the kadhi starts to thicken and gently boil.
7. 7Stir in 1 1/4 teaspoon salt and simmer the kadhi until it thickens further and reaches a good bubbling boil.
8. 8In a separate small pan, heat 2 tablespoons ghee, then add 2 sprigs curry leaves and 2 dried red chilies and let them sizzle.
9. 9Stir in 1 teaspoon red chili powder to the hot ghee, creating a vibrant red aromatic oil.
10. 10Pour the hot tempering over the simmering kadhi.
11. 11Add 1/2 cup salted boondi, 1 tablespoon Kasuri Methi, and a handful of fresh chopped coriander, then gently stir to combine.
12. 12Cover the kadhi with a lid and allow it to rest briefly for the boondi to soften, then give a final stir before serving.

These instructions are our analysis of the original video. Watch on YouTube →