Boondi Ki Kadhi | Buttermilk Curry with Mini Dumplings

Curries made with buttermilk and yogurt are an integral part of the Indian kitchen. In most parts of the north, a creamy yet very light and delicious curry called Kadhi can be found. There are multiple variations of this dish which tastes equally wonderful with rotis, parathas, and rice!! While a spicy Pakode Wali Kadhi is probably the most well known in Delhi and Punjab, in Rajasthan a Boondi Ki Kadhi is served. The spices and flavours very considerably, but Kadhi is one of the easiest and quickest of food you can rustle up in your kitchen.

Ingredients:
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

Method:

1. 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. 
2. 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.
3. Next add half a cup of water and simmer the ginger and spices for 4-5 minutes. Turn off the heat.
4. In a a separate bowl, beat together the chickpea flour, turmeric, and buttermilk. The mixture should be lump free.
5. 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.
6. Add the salt to taste, cook for another 5 minutes on a lower heat taking care the sauce does not stick to the pan.
7. Add the boondi and let it sink into the curry. Turn off the heat. Cover.
8. Prepare the tarka (seasoning) by heating the ghee in a small pan. Add the red chili powder. Pour over the Kadhi.
9. Serve hot with parathas or rice.

I love to serve this Kadhi with Spinach Parathas. The combination is simply amazing. This lip-smacker goes out to Priya @ Mharo Rajasthan who is hosting Think Spice, Think Fenugreek this month. Think Spice is a blogger foodie event created by Sunita @ Sunita's World.

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