Boondi Kadhi

In a large bowl, whisk the Yogurt until smooth. Add the Gram flour and mix well to form a lump-free paste. Gradually add 500 grams of Water, whisking continuously to ensure no lumps remain.

Heat the mixture in a heavy-bottomed pot over medium heat. Add the Turmeric powder, Red chili powder, and Salt. Bring the Kadhi mixture to a gentle boil, stirring frequently to prevent sticking.

Once boiling, reduce the heat to low and let the Kadhi simmer for 20-25 minutes, stirring occasionally. The Kadhi should thicken slightly and lose its raw gram flour taste. If it becomes too thick, add the remaining 200 grams of Water to adjust consistency.