Punjabi Style Boondi Kadhi Recipe
Description:
Punjabi Style Boondi Kadhi is a beloved traditional dish from the heart of Punjab and Rajasthan. This refreshing dish is perfect for summer days, where the tangy, creamy curd-based gravy is combined with the crispy, deep-fried boondi, creating a delicious contrast of textures. The unique addition of fenugreek seeds elevates the flavor, making it even more irresistible. Enjoy this flavorful Kadhi as a side dish to accompany your main meals!
Cuisine: Punjabi
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Curd | 1 1/2 cups |
| Gram Flour | 4 tbsp |
| Green Chilli Paste | 1 tsp |
| Ginger Garlic Paste | 1 tsp |
| Red Chilli Powder | 1/2 tbsp |
| Turmeric Powder | 1/4 tsp |
| Salt | According to taste |
| Ghee | 2 tbsp |
| Cloves | 5 |
| Whole Black Pepper | 5, grind |
| Cumin Seeds | 1 tsp |
| Fenugreek Seeds | 1 tbsp, soaked overnight |
| Asafoetida | A pinch |
| Boondi | 1 cup |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Kadhi Base:
In a mixing bowl, combine the curd (yogurt), gram flour, red chili powder, turmeric powder, and salt. Whisk everything together until the mixture is smooth and lump-free. Set this aside for now. -
Temper the Spices:
Heat ghee in a pan over medium heat. Add the cloves, whole black pepper, cumin seeds, and soaked fenugreek seeds to the pan. Sauté for about 1 minute, allowing the spices to release their aromatic flavors. Then, add a pinch of asafoetida to enhance the fragrance. -
Cook the Kadhi:
Slowly add the curd-gram flour mixture to the pan with the tempered spices. Stir gently to ensure everything blends evenly. If the mixture is too thick, add water gradually until you achieve the desired consistency. Allow the Kadhi to cook for 15 to 20 minutes on low-medium heat, stirring occasionally to prevent it from sticking to the pan. -
Add Boondi:
Once the Kadhi has thickened and the flavors have melded together, turn off the heat. Stir in the boondi and let it soak into the Kadhi for a few minutes, allowing it to soften and absorb the delicious flavors. -
Garnish and Serve:
Garnish your Punjabi Style Boondi Kadhi with freshly chopped coriander leaves. The Kadhi is now ready to be served!
Serving Suggestions:
Serve this delectable Punjabi Style Boondi Kadhi alongside Bhindi Masala, Phulka, and Jeera Rice for a complete, satisfying lunch or dinner. The tangy and spicy Kadhi pairs wonderfully with the mild flavors of rice and vegetables, making it a well-balanced meal.
Enjoy this rich and flavorful Punjabi Kadhi, a perfect treat for both the body and soul!
