Meena's Taste Mantra

Boondi Kadhi - a delicious flavoured yogurt dip

We had some boondi leftover from the weekend Bhel Puri session. Appa loves boondi in curd...but Amma wanted to try a different way to incorporate boondi in curd...we do prepare Papad Methi Curry, Pineapple Boondi Raita and Boondi Raita...so the twist was to use boondi in kadhi! A win-win scenario as Appa also happy with his boondi-dahi combi, Amma also happy that a new creation!

This Boondi Raita is very easy to make and tastes awesome with any type of Rice preparation!

INGREDIENTS

4 tblsp Besan | Chick Pea Flour

1 cup Dahi | Curd

4 1/2 glass Water

1 cup Boondi

3 Green Chillies, finely chopped

1/2 " Adrak | Ginger, finely chopped

1 tsp Black Salt

1 tsp Salt

1 tsp Red Chilli Powder

1/2 tsp Haldi | Turmeric Powder

1 tsp Dhania | Coriander Powder

1/4 tsp Garam Masala

2 tblsp Lemon Juice

For Tempering

1 tsp Jeera | Cumin Seeds

1/4 tsp Hing | Asafoetida Powder

1/2 tsp Red Chilli Powder

3 Sukhi Lal Mirch | Dried Red Chilli, broken into half

2 Lavang | Clove

1 sprig Kadhi Patta | Curry Leaves

1/2 tsp Oil

METHOD

In a vessel, whisk to a smooth consistency besan, yogurt and water.
Add hing, red chilli powder, dhania powder, garam masala, adrak, green chillies, salt and black salt. Mix well.
Place the vessel on high flame and cook kadhi till it starts boiling, approximately 6 minutes. Stir continuously, else besan will get stuck to the bottom.
Let it boil for 2 minutes, then reduce the flame to low and keep it to simmmer for 20 minutes, Stir in between.
While the kadhi is simmering, in a small pan prepare the tempering by heating the oil.
When oil is warm, add jeera nad hing. When jeera crackles, add kadhi patta, sukhi lal mirch and lavang. When done, stir in red chilli powder and pour the tempering into the simmering kadhi.
Switch off gas and add boondhi, lemon juice and chopped dhania.
Cover kadhi for 5 minutes so that the boondi soaks in all the flavours and softenes,
Serve hot with any Rice | Biryani | Pulav.

This is a very delicious kadhi. We relished this Boondi Kadhi with Cabbage Rice. Appa loved it so much that he enjoyed a small bowl of this kadhi as is! Simply YUM!

We have used:
1. Everest Thikhalal Red Chilli Powder
2. LG Hing Powder
3. Tata Salt Lite
4. Haldiram Raita Boondi
5. Borges Olive Oil Light

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.