Kadhi With Left Over Boondi Raita Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add cumin seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 3.Add the yogurt mixture to the pan and cook on low heat, stirring continuously, until it thickens.
• STEP 4.Add water to adjust the consistency and simmer for a few minutes.
• STEP 5.In a separate pan, heat ghee and add mustard seeds, curry leaves, and dried red chilies. Let them crackle.
• STEP 6.Pour this tempering over the kadhi and mix well.
• STEP 7.Add the leftover boondi raita to the kadhi and simmer for a few more minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to whisk the yogurt and gram flour mixture well to avoid lumps.
• Adjust the consistency of the kadhi by adding water as per your preference.
• If the kadhi becomes too thick, you can add more water to thin it down.
• For a spicier kadhi, you can increase the amount of red chili powder.
• You can also add some chopped vegetables like onions and tomatoes for extra flavor.

Storage and Serving

• Leftover kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi before serving and adjust the consistency with water if needed.
• Serve the kadhi with steamed rice or roti for a complete meal.
• Garnish with fresh coriander leaves and a dollop of ghee for added flavor.