1/3 cup chickpea (garbanzo) flour
2 cups buttermilk
1/2 cup water
1" piece ginger, peeled and grated
1/2 tsp cumin (zeera)
6-8 curry leaves
1/4 tsp black mustard seeds (rai)
1/8 tsp fenugreek (methi) seeds
6 black peppercorns (Kali Mirch)
4 cloves (lavang)
1" piece cinnamon (Dal Chini)
2 dried red chilies (Saboot Lal Mirch)
1/2 tsp turmeric (Haldi)
1 tsp oil
Pinch asafoetida (Hing)
Salt to taste
1 tsp clarified butter (Ghee)
1/2 tsp red chili powder (Lar Mirch)
1/2 cup ready made boondi
- Heat oil in a heavy bottomed saucepan. When it reaches smoking point, reduce the heat and add one by one the cinnamon, peppercorns, cloves, and red chilies. Roast for a few seconds.
- Then add the mustard seeds, cumin, methi seeds, and asafoetida. Follow immediately with the curry leaves and grated ginger. Stir well until you get the smell of ginger.
- Next add half a cup of water and simmer the ginger and spices for 4-5 minutes. Turn off the heat.
- In a a separate bowl, beat together the chickpea flour, turmeric, and buttermilk. The mixture should be lump free.
- Pour this mixture into the spice mix. and cook on a low heat for 5 minutes, stirring constantly. Increase the heat to medium, continue cooking and stirring until the mix begins to thicken into a sauce.
- Add the salt to taste, cook for another 5 minutes on a lower heat taking care the sauce does not stick to the pan.
- Add the boondi and let it sink into the curry. Turn off the heat. Cover.
- Prepare the tarka (seasoning) by heating the ghee in a small pan. Add the red chili powder. Pour over the Kadhi.
- Serve hot with parathas or rice.
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