| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
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Ingredients
- 200 gms Curd
- 3 tbsp Chickpea flour besan /
- 2 Green chili (slit)
- handful Curry leaves
- 1 tsp Turmeric
- Salt – as needed
- 3/4 cup Boondi
For tempering :
- 1 tsp Mustard seeds
- 4 – 5 Curry leaves
- 2 chilies Whole red
- 1 pinch Asafoetida / Hing
- 2 tbsp Coriander Fresh – (chopped) optional
- 1 tbsp Oil
Ingredients
For tempering :
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Instructions
- Take curd in a large bowl, add water and whisk it well to make it as thin as Chaas/ Buttermilk. You can even use ready made plain chass or mattha.
- Add besan and whisk again such that the besan dissolves in the curd well. Break lumps if formed.
- Add turmeric powder, salt, curry leaves and split green chilies and stir again.
- Take a heavy bottomed wok or a pan and transfer the curd mix in it and put on stove.
- Let the curd mix come to a nice boil and then simmer the gas flames and let the kadhi cook for 15-20mins (in low heat).
- You will see the kadhi getting thick and leaving cream at sides. Scratch the cream and add it in kadhi.
- Turn off the gas and immediately add boondi in the kadhi and close the lid. The fried boondis will automatically get soft in the kadhi. Meanwhile prepare the tempering.
- For tempering, heat oil in a pan, add the ingredients mentioned above for tempering. Pour it on the kadhi and close the lid again so that the aroma can infuse properly.
- Serve hot with plain white rice with a dollop of ghee. Bliss!
Recipe Notes
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