This is a cheater’s way to make Kadhi/ Chickpea flour fritters in yogurt curry 😉 Am quite shameless to admit that 😛
This is also the easiest form of Kadhi.
Kadhi is made in innumerable way all around the country. Every region or community, adds it’s own speciality.
Served this kadhi with Baingan Bharta and chapati, one rainy afternoon for lunch.
Boondis are pearly sized chickpea flour dumplings and are locally available. There are a few varieties of this, depending on it’s use. It is also available easily, internationally.
Here’s what I did…………..
1/2 cup – boondi
1 1/2 cup – yogurt
2 tsp – finely chopped onion (optional)
1 tbsp – chickpea flour
1 sprig – curry leaves
1 tsp – tumeric powder
2 nos – green chili, slit through the centre
2 nos – dried whole red chilies
1/4 tsp – mustard seeds
1/4 tsp – fenugreek seeds
2 cup – water
1 tbsp – oil
1 tsp – clarified butter /ghee (optional)
fat pinch of asafoetida
salt to taste
Blend together yogurt and chickpea flour. Keep aside.
Heat oil in a pan and temper with asafoetida, dried whole red chilies, curry leaves, mustard and fenugreek seeds. Add the chopped onion and fry till translucent (optional).
Add the green chili.
Pour in the yogurt and chickpea flour mixture. Add tumeric powder. Give it a good stir for the tumeric to blend well.
Add water and season with salt. Once the mixture comes to boil, lower the heat and cook for 6-7 mins. The curry would have thickened considerably, but not too thick. If it is too thick, add some more water and bring it to boil. Remember the fritters will soak in the curry and make it more thicker.
Add the fritters/ boondi and cook for another min. Take it off fire.
Add the clarified butter before serving (optional)
Serve hot with chapati or rice.
Note : To enhance taste, divide the seasonings into two. Use the second half for preparing a separate tempering, what we call ‘tadka’, and pour it on the curry.
Happy cooking !! 🙂
Cheers !! 😀