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 :

• Egg Curry Recipe(Punjabi or Dhaba Style)
• Arahar ki Dal/ Yellow Split Peas-Classic Indian Lentil Curry
• Yellow Thai Curry with Vegetables
• Kamal Kakdi Aloo ki Sabzi/Lotus Stem & Potato Curry (No Onion, No Garlic)
• Palak Aloo Curry/ Spicy Pureed Spinach with Potatoes
• Rajma Masala/Red Kidney Beans Curry-Indian Style
• Chana Masala/ Garbanzo Beans-Indian Curry Recipe
• Mangodi Aloo Sabzi/Moong Dal Nuggets Curry
• Mutter Paneer/Indian Cottage Cheese & Green Peas Curry Recipe
• Palak Paneer/Indian Cottage Cheese in Spinach Gravy
• Paneer(Cottage Cheese) Butter Masala/Paneer Makhani
• Lauki Kofta/Opo Squash Dumplings in Curry
• Egg Masala/Egg Roast-Indian Style

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.

 

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