Step 1: Soak Boondi

Place the boondi in a bowl and pour enough water to cover it completely. Let it soak for 5 to 10 minutes until it softens.

Step 2: Prepare Curd

In a separate bowl, take 4 large spoons of curd. Whisk it thoroughly until it becomes smooth and lump-free. You can add a little water if needed to achieve a smooth consistency.

Step 3: Temper Spices

Heat 2-3 tablespoons of oil in a pan or wok over medium heat. Once the oil is hot, add cumin seeds and kasuri methi. Sauté for about 30 seconds until fragrant. Then, add coriander powder, cumin powder, red chili powder, and turmeric powder. Mix well and cook for another 30 seconds, ensuring the spices don't burn.

Step 4: Add Curd and Water

Immediately add the whisked curd to the pan with the spices. Stir continuously to prevent the curd from curdling. Once the curd is well incorporated, add 1 cup of water and continue mixing.

Step 5: Add Boondi and Cook

Drain the soaked boondi and add it to the pan. Mix everything gently. Add salt to taste. Bring the mixture to a gentle simmer and cook for a few minutes, about 3-5 minutes, allowing the boondi to absorb the flavors and the curry to thicken slightly.

Step 6: Serve

Once the boondi kadhi has reached your desired consistency, remove it from heat. Garnish with fresh coriander leaves if desired. Serve hot with roti, paratha, or rice for a comforting meal.

• Ensure to whisk the curd well to avoid lumps.

• Adjust spice levels according to your preference.

• Serve hot with roti, paratha, or rice.

• Add chopped onions or garlic to the tempering for extra flavor.

• Garnish with fresh coriander leaves for a fresh taste.

• For a richer taste, use full-fat curd.