Summer Meal: How to make light and comforting Boondi Kadhi for dinner

During summer months, a light and comforting dinner is what the body needs. A soulful devoid of spices and yet very comforting. If you are also craving it, then try this Boondi Kadhi, which is light and easy-to-make as well. Made with ready-to-use masala boondi curd, besan, curd and ghee tadka, this is like a warm and soothing hug that goes well with plain steamed rice. One can also add salad to make it more hydrating. Scroll down to read the recipe.

1 cup sour curd, 2 tbsp besan, 3–4 cups water, 1/2 tsp turmeric powder, salt to taste, 1 tbsp ghee or oil, 1 tsp cumin seeds, ½ tsp mustard seeds, a pinch of asafoetida, 8–10 curry leaves, 2 dried red chilies, 1 tsp grated ginger, 2 green chilies, 1 cup boondi, and fresh coriander leaves

First of all, add besan and curd in a bowl and whisk well.

Add turmeric, salt, and water and whisk until smooth and lump-free.

Pour the mixture into a kadhai and cook on medium heat, stirring continuously. Let it simmer for 15–20 minutes or until the kadhi thickens slighty.

Once it thickens, add boondi to the simmering kadhi and cook for 2–3 minutes.

For tempering, heat ghee/oil in a small pan. Add cumin seeds, mustard seeds, hing, curry leaves, dried red chilies, ginger, and green chilies. Let them splutter.

Pour the hot tadka over the kadhi, mix gently, and garnish with fresh coriander. Serve hot with steamed rice and salad on the side.