Boondi Kadhi Recipe

Name: Boondi Kadhi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yogurt; 1/4 cup besan; 1 teaspoon turmeric powder; salt; 2 tablespoons oil; 1/2 teaspoon fenugreek seeds; 1/2 teaspoon cumin seed; 2 whole red chilies; 2 -3 garlic cloves; 1/2 inch gingerroot, chopped; 10 curry leaves; 1 green chili; 1 teaspoon red chili powder

Servings: persons

2 cups yogurt
1/4 cup besan
1 teaspoon turmeric powder
salt
2 tablespoons oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seed
2 whole red chilies
2 -3 garlic cloves
1/2 inch gingerroot, chopped
10 curry leaves
1 green chili
1 teaspoon red chili powder

1
Whisk yogurt well with besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder,red chilli powder, salt, crushed green chili, garlic and ginger and three cups of water and whisk again.
2
Heat oil in a kadai. Add fenugreek seeds, cumin seeds, and red chillies. Stir for a few seconds. Add yogurt mixture. Add the curry leaves and bring to a boil stirring continuously and simmer on low heat for about fifteen minutes.
3
Add 1 CUP BOONDI and continue to simmer for four to five minutes till the consistency is saucy-not too thick and not too runny.
4
Garnish with coriander leaves and serve hot with steamed rice.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups yogurt, 1/4 cup besan, 1 teaspoon turmeric powder, salt, and more.

Yes, Boondi Kadhi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boondi Kadhi

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