Boondi Kadhi

Instant recipe for Kadhi by adding boondi that replaces the pakoras and adds a delicious crunch to this flavourful dish.

Time: 15 minutes


Serves: 3-4

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  1. 2 cups full-fat yogurt
  2. 3 tablespoons besan (chickpea flour)
  3. 3 tablespoons boondi
  4. 1 onion, thinly sliced
  5. 11/2 teaspoon finely chopped garlic
  6. 7-8 curry leaves
  7. 2 tablespoons oil
  8. 1/2 teaspoon cumin seeds
  9. 1/2 teaspoon mustard seeds
  10. 1/2 teaspoon ground methi (fenugreek) seeds
  11. 3-4 whole red chillies
  12. 1/4 teaspoon asafoetida
  13. 1/2 teaspoon turmeric powder
  14. 1 teaspoon coriander powder
  15. 1/2 teaspoon red chilli powder
  16. Salt to taste
  17. 1 tablespoon finely chopped coriander leaves


  1. Combine the yogurt and besan in a blender and blend till smooth. Keep aside.
  2. Heat oil in a deep pan. Add cumin seeds and mustard seeds. When the seeds crackle, add asafoetida, curry leaves, whole red chillies, ground methi seeds and chopped garlic. Saute for about 30 seconds and add sliced onions. Saute till the onions turn golden brown in colour. Add salt, turmeric, coriander and red chilli powder.
  3. Add the blended yogurt-besan mixture into the pan along with 1 cup of water. At this stage, the kadhi should look thinner than what you would like it to be because it becomes thicker when it gets cooked. You can adjust the amount of water according to your taste; if you do not like thick kadhi you can add some more water. Keep stirring continuously till it starts boiling.
  4. Reduce the heat to low and let it simmer for 5-7 minutes stirring occasionally.
  5. Add boondi just before serving. Please do not add boondi earlier as boondi absorbs the moisture and will make the kadhi very thick.
  6. Serve hot garnished with coriander leaves.

Recipe Tips:

  • Please use full-fat yogurt instead of low-fat or fat-free version. Fat prevents the yogurt from curdling when heated.
  • Please add boondi just before serving otherwise it absorbs the moisture from the kadhi making it very thick.

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