Punjabi Style Boondi Kadhi Recipe
Course: Side Dish
Cuisine: Punjabi
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sour Curd (Dahi/Yogurt) | 1 1/2 cups |
| Gram flour (Besan) | 4 tablespoons |
| Green Chilli Paste | 1 teaspoon |
| Ginger Garlic Paste | 1 teaspoon |
| Red Chilli Powder | 1/2 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Cloves (Laung) | 5 |
| Whole Black Peppercorns | 5 (pounded) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1 tablespoon (soaked overnight) |
| Asafoetida (Hing) | 1 pinch |
| Boondi | 1 cup |
| Water | 500 ml + 500 ml (as needed) |
| Coriander Leaves (for garnish) | A handful (optional) |
Nutritional Information (per serving):
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 25 g |
| Protein | 6 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 350 mg |
Instructions:
-
Prepare the Yogurt Mixture
In a large mixing bowl, whisk together the sour curd (yogurt), gram flour (besan), red chilli powder, turmeric powder, and salt. Gradually add 500 ml of water while whisking continuously to form a smooth, lump-free mixture. Set aside. -
-
Prepare the Tempering
Heat ghee in a deep non-stick pan over medium heat. Once the ghee is hot, add cloves, pounded black peppercorns, cumin seeds, and soaked methi (fenugreek) seeds. Sauté for about a minute until the spices become aromatic. -
Add Asafoetida and Aromatics
Add a pinch of asafoetida (hing), followed by the ginger garlic paste and green chilli paste. Continue sautéing for another minute to release the flavors of the aromatics. -
Incorporate the Yogurt Mixture
Slowly pour the yogurt and besan mixture into the pan, stirring continuously to avoid lumps. Keep stirring until the mixture begins to bubble and thicken. As it thickens, add an additional 500 ml of water to adjust the consistency. -
Simmer and Cook the Kadhi
Lower the heat and allow the kadhi to simmer for about 15-20 minutes. Stir occasionally to prevent sticking. The kadhi will gradually thicken and the flavors will meld together. -
Add Boondi
Once the kadhi has reached your desired consistency, switch off the heat. Gently fold in the boondi and let it sit for a few minutes to absorb the flavors of the kadhi. -
Garnish and Serve
Garnish the kadhi with freshly chopped coriander leaves if desired. Serve this flavorful and comforting Punjabi Boondi Kadhi hot, paired with Bajri-Til Bhakri (Millet and Sesame Flatbread), a piece of gur (jaggery), and a dollop of ghee smeared on the roti. For a refreshing side, accompany the kadhi with a simple Kachumber Salad.
Tips for Making the Perfect Boondi Kadhi:
- Yogurt: Make sure to use sour yogurt for a tangy flavor. If your yogurt is not sour enough, you can add a little lemon juice to enhance the tang.
- Consistency: The kadhi should have a medium-thick consistency. Adjust the water based on your preference but ensure it is not too runny.
- Serving Boondi: For a crunchier texture, you can add the boondi just before serving. If you prefer soft boondi, allow it to soak for a few minutes in the kadhi.
- Spicing: If you prefer a spicier kadhi, feel free to add more green chilli paste or a pinch of extra red chilli powder.
Serving Suggestions:
- Pair with: Serve with Bajri-Til Bhakri, chapati, or steamed basmati rice.
- Side Dishes: Kachumber Salad, or a simple cucumber and yogurt raita, complements this kadhi beautifully.
- Ghee: Drizzle a little warm ghee over the kadhi just before serving for added richness.
Enjoy this delightful Punjabi Style Boondi Kadhi, a perfect combination of tangy yogurt, aromatic spices, and soft boondi. Whether it’s a casual weekday meal or a comforting addition to a festive Punjabi spread, this dish never disappoints!
