Punjabi Style Boondi Kadhi Recipe
Punjabi Style Boondi Kadhi is a yogurt based side dish made with curd and gram flour. Soaked fenugreek seeds and boondi are also added in this kadhi to give it an extra flavour. Serve it with Bajre ki Roti, Gur and a dollopof ghee on top.
Punjabi Style Boondi Kadhi Recipe is a popular kadhi in Rajasthan and Punjab. Methi seeds are rich in iron and lentils are rich in proteins. It is a soothing side dish that is apt to have during hot days.
Make this easy and nutritional Punjabi Style Boondi Kadhi Recipe and pair it along with Bajri-Til Bhakri Recipe, a piece of gur and a dollop of ghee smeared on roti. You can also serve Kachumber Salad on the side.
If you are looking for more Kadhi Recipes, here are a few more
10 M
30 M
40 M
5 Servings
Ingredients
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For Kadhi :
- 1-1/2 cups Curd (Dahi / Yogurt) , (Sour)
- 4 tablespoons Gram flour (besan)
- 1 teaspoon Green Chilli Paste
- 1 teaspoon Ginger Garlic Paste
- 1/2 tablespoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 tablespoons Ghee
- 5 Cloves (Laung)
- 5 Whole Black Peppercorns , pounded
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Methi Seeds (Fenugreek Seeds) , soaked overnight
- 1 pinch Asafoetida (hing)
- 1 cup Boondi
- 5 Cloves (Laung)
- 5 Whole Black Peppercorns , pounded
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Methi Seeds (Fenugreek Seeds) , soaked overnight
- 1 pinch Asafoetida (hing)
- 1 cup Boondi
How to make Punjabi Style Boondi Kadhi Recipe
To begin making the Punjabi Style Boondi Kadhi Recipe, firstly combine yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml water and whisk well. Make sure that no lumps are formed.
Heat ghee in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.
After a minute, add asafoetida, chopped ginger and red chillies, mix and sauté for about a minute.
Now, add methi seeds (soaked in the night) and stir for few mintues.
Now, add the gram flour and yogurt mixture and stir continouly until the bubbles form in the kadai. As the mixture gets thick while boiling, add 500 ml water and keep the flame low and allow to cook for 15 to 20 minutes.
After 15 to 20 minutes, switch off the gas, add boondi and and garnish with coriander leaves.
Make this easy and nutritional Punjabi Style Boondi Kadhi Recipe and pair it along with Bajri-Til Bhakri Recipe, a piece of gur and a dollop of ghee smeared on roti. You can also serve Kachumber Salad on the side.
We can also use Kasuri Meethi instead of Meethi Seeds in this receipe
Punjabi Style Boondi Kadhi Recipe is part of the North Eastern Recipe Contest
