Boondi Ki Kadhi/ Crunchy Chickpea Puffs in Spicy n Tangy Yogurt Curry (No Onion, No Garlic)

Boondi kadhi is delicious, vibrant looking tangy, yogurt curry with boondi along with the seasoning of curry leaves, cumin & fenugreek seeds, dry red chili and few other dry spices. This curry is quick to make as compared to Kadhi Pakoda/Gram Flour Dumplings in Yogurt Gravy (No Onion, No Garlic).

It taste best when paired with steamed white rice with a dollop of ghee/clarified butter on top. If you are looking for more curries do try my recipes of :

So let’s get started without any delay. Try this curry coming weekend and enjoy with your family and friends 😊.

Cuisine: Indian, North Indian

Recipe Type: Main Course

Author: Rateka

Prep Time: 10-15 Mins

Cook Time: 20 Mins

Serves: 3-4

INGREDIENTS:

For Curry :

Boondi: 1/2 cup (Preferably Unsalted)
Curd: 3/4 cup (Preferably sour curd, refer notes)
Besan/ Bengal Gram Flour: 2-3 tbsp
Turmeric Powder: 1/2 tsp
Red Chili Powder: 1 tsp or as per taste
Heeng/Asafoetida: 2 pinch
Methi Dana/Fenugreek Seeds: 1/2 tsp
Jeera/Cumin Seeds: 1/2 tsp
Dry Whole Red Chili: 2
Curry Leaves: 2 sprig
Garam Masala Powder: 1/2 tsp
Cooking Oil: 2 tbsp
Salt to taste

For Tadka/Tempering:

Ghee/Clarified Butter: 2-3 tsp
Cumin Seeds: 1/2 tsp
Red Chili Powder: 1/2 tsp or as per taste
Dry Whole Red Chili: 1-2

METHOD:

Whisk curd & besan well in a bowl, ensure that there are no lumps in it. Add haldi, red chili powder, 3 cups of water, salt & mix well.
Heat oil, once hot add asafoetida, fenugreek seeds, cumin seeds, curry leaves, whole red chili & let them crackle.
Add the above prepared curd mixture (step 1) & give it a boil. Keep stirring in between & let it simmer for another 12-15 mins.
Once the yogurt curry starts thickening add boondi & garam masala powder and let it simmer for another 3-4 mins then turn off the gas.
Now take a tadka pan, add ghee, once hot add whole red chili, cumin seeds, red chili powder and let them sizzle.
Pour this mixture on the kadhi before serving & garish with freshly chopped coriander leaves.
Serve hot with steamed rice or chapati & enjoy 😊.

NOTES:

If you don’t have sour curd, you can add dry mango powder while preparing the curry. It will give slight tanginess in the curry.
If you like garlic, you can add finely chopped garlic cloves in the tadka/tempering. It will give a nice flavor & aroma to the curry.