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Boor ki Kadi Recipe | Authentic Boor ki Kadhi | Kangri Dham Special Himachali Recipe
Authentic Boor ki Kadi served in a traditional brass bowl, featuring soft besan boor dumplings in tangy Himachali yogurt gravy, garnished with coriander leaves and whole red chillies, a classic Kangri Dham delicacy

Author’s Note

Namaste friends,

I am Madhu Savara, founder of madhusavara.com. This Boor ki Kadi Recipe is one of the most treasured recipes from the traditional Kangri Dham of Himachal Pradesh. Every family gathering, wedding feast and religious celebration in Kangra feels incomplete without this authentic Boor ki Kadhi. Today, I am sharing the genuine method followed by traditional botis so that you can recreate this beloved Himachali Recipe in your own kitchen.

What is Boor ki Kadi?

Boor ki Kadi is a traditional yoghurt-based curry from Himachal Pradesh made with soft fried gram flour dumplings called boor. Also known as Boor ki Kadhi or Traditional Boor ki Kari, this dish is a celebrated part of Kangri Dham, the ceremonial feast of the Kangra Valley.

The tangy curd gravy, aromatic spices and tender boor dumplings create a comforting dish that perfectly represents Himachali culinary heritage.

History and Significance of Boor ki Kadhi

The roots of Boor ki Kadi can be traced to the villages of Kangra, where community feasts have been an important part of social life for centuries. Traditional botis prepare this Kangra Dham Special dish in large brass vessels over wood-fired stoves.

In a traditional Kangri Dham meal, Boor ki Kadhi is usually served after Madra and before Teliya Maa Dal. The mildly tangy flavour provides balance to the rich and creamy dishes served alongside it.

Why Boor ki Kadi is Special in Kangri Dham

  • An essential part of authentic Kangri Dham.
  • Prepared by traditional botis using age-old techniques.
  • Uses simple ingredients transformed into a flavourful dish.
  • Represents the culinary heritage of Himachal Pradesh.
  • Loved for its comforting taste and digestive properties.

Table of Contents

  • History and Significance of Boor ki Kadhi
  • Why Boor ki Kadi is Special in Kangri Dham
  • Preparation Details
  • Nutritional Value
  • Ingredients
  • Utensils Required
  • Step-by-Step Boor ki Kadi Recipe
  • Serving Suggestions
  • Allergen Information
  • Tips and Variations
  • Things to Avoid
  • Storage Instructions
  • Frequently Asked Questions
  • Conclusion

Servings

6-8 persons

Preparation Time:

20 minutes

Cooking Time:

35 minutes

Calories

185

Ingredients

For the Boor Dumplings

  • 1 cup gram flour (besan)
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • ½ tsp ajwain
  • Salt to taste
  • Water as required
  • Mustard oil for frying

For the Boor ki Kadhi Gravy

  • 2 cups sour curd
  • 3 tbsp gram flour (besan)
  • 4 cups water
  • 2 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 2 dried red chillies
  • ½ tsp hing
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • Fresh coriander leaves

Equipment Needed

  • Heavy-bottomed kadhai
  • Deep frying pan
  • Mixing bowls
  • Whisk
  • Wooden spoon
  • Slotted spoon

Nutrition Information

Nutrient Amount
Calories 185 kcal
Protein 7 g
Carbohydrates 18 g
Fat 9 g
Calcium 180 mg
Iron 2.1 mg

Values are approximate.

Step by Step Instructions

Step 1: Prepare the Boor

Mix besan, chilli powder, turmeric, ajwain and salt. Add water gradually to make a thick batter. Beat until light and airy.

Heat mustard oil and drop small portions of batter into the hot oil. Fry until golden brown. Remove and keep aside.

Step 2: Prepare the Boor ki Kadhi Base

Whisk curd and besan until completely smooth. Add water and turmeric powder. Mix thoroughly to create a lump-free mixture.

Step 3: Prepare the Tempering

Heat mustard oil in a kadhai.

Add:

  • Cumin seeds
  • Fenugreek seeds
  • Dried red chillies
  • Hing

Allow the spices to release their aroma.

Step 4: Cook the Gravy

Pour the curd mixture into the tempering.

Stir continuously until the mixture reaches a boil. Reduce heat and simmer for 20–25 minutes.

Step 5: Add the Boor

Add the fried boor dumplings into the gravy.

Cook for 5–7 minutes so that the boor absorbs the flavours.

Sprinkle garam masala and garnish with coriander leaves.

Your authentic Boor ki Kadi Recipe is now ready.

S

Tips and Variations

Boor ki Kadi tastes best with:

  • Use slightly sour curd for authentic flavour.
  • Beat the batter well for softer boor.
  • Air-fry the boor for a lighter version.
  • Add finely chopped spinach to the batter.
  • Use homemade curd whenever possible.

Allergen Information

This Himachali Recipe contains:

  • Dairy (curd)
  • Gram flour (legumes)

Not suitable for people with dairy or chickpea allergies.

Other Essentials

Things to Avoid

  • Do not stop stirring when the kadhi begins cooking.
  • Avoid sweet curd.
  • Do not over-fry the boor.
  • Never cook on high flame after adding curd.

Storage Instructions

Store Boor ki Kadi in an airtight container in the refrigerator for up to 2 days.

Reheat gently on low heat while adding a little water if required.

Frequently Asked Questions

What is Boor in Boor ki Kadi?

Boor refers to the small gram flour dumplings that are added to the kadhi gravy.

Is Boor ki Kadhi part of every Kangri Dham?

Yes, Boor ki Kadhi is considered one of the signature dishes of traditional Kangri Dham.

Can I make Boor ki Kadi without frying?

Traditional preparation involves frying, but air-frying can be used for a lighter version.

Is Boor ki Kadi gluten-free?

Yes, when pure spices and ingredients are used.

Which rice is served with Boor ki Kadi?

Traditionally, steamed rice is served with Boor ki Kadhi during Kangri Dham.

Conclusion

Boor ki Kadi Recipe is a timeless treasure of Himachali cuisine and a proud part of Kangri Dham traditions. The combination of tangy curd gravy and soft boor dumplings creates a dish that is simple yet deeply satisfying. Whether you are exploring Himachali food for the first time or recreating childhood memories, this authentic Boor ki Kadhi will bring the flavours of Kangra Valley straight to your dining table.

For more traditional Himachali recipes, visit madhusavara.com and continue exploring the rich culinary heritage of the Himalayan region.

Author Bio

Madhu Savara is the founder of madhusavara.com and a passionate food writer dedicated to documenting authentic regional Indian cuisine. Her work focuses on preserving traditional Kangri Dham, Himachali recipes and forgotten culinary treasures of the Himalayas.

Disclaimer

Important Notice: Read Before Proceeding

The recipes, preparation methods, nutritional details, and related content published on Madhu Savara’s website, social media, and associated platforms are intended solely for general informational and educational purposes. While every effort has been made to ensure accuracy and reliability, we make no guarantees regarding the results, safety, or accuracy of any recipe presented here.

We are not licensed nutritionists, dieticians, or medical professionals. The nutritional values provided are estimates only, calculated using third-party tools, and should not be used for medical diagnosis, dietary treatment, or allergy management. If you have any medical conditions, dietary restrictions, or food allergies, please consult your doctor or certified dietitian before attempting any recipe.

Cooking inherently involves sharp tools, high heat, and the risk of injury or fire. You assume full responsibility for your kitchen practices. Madhu Savara, the website, and all contributors shall not be held liable for any damage, injury, loss, or adverse outcome resulting directly or indirectly from the preparation, consumption, or interpretation of any content herein.

By using this website and attempting any recipe, you agree to hold harmless and indemnify Madhu Savara and her team from any liability, legal claim, or damages arising from the use of this content. You are encouraged to exercise independent judgment and take full responsibility for your health, kitchen safety, and actions.

Authentic Boor ki Kadi served in a traditional brass bowl, featuring soft besan boor dumplings in tangy Himachali yogurt gravy, garnished with coriander leaves and whole red chillies, a classic Kangri Dham delicacy

Authentic Boor ki Kadhi | Kangri Dham Special Himachali Recipe

What is Boor ki Kadi?

Boor ki Kadi is a traditional yogurt-based curry from Himachal Pradesh made with soft fried gram flour dumplings called boor. Also known as Boor ki Kadhi or Traditional Boor ki Kari, this dish is a celebrated part of Kangri Dham, the ceremonial feast of the Kangra Valley.
The tangy curd gravy, aromatic spices and tender boor dumplings create a comforting dish that perfectly represents Himachali culinary heritage.
Course Main Course
Cuisine festive food, Himachal, Himachali Dham, Indian, Kangri Dhsm
Keyword Boor Dumplings Kadhi, Boor ki Kadhi, Boor ki Kadi, Boor ki Kadi Recipe, Dham Wali Kadi, Himachal Pradesh Kadhi, Himachali Recipe, Kangra Dham Special, Kangri Dham, Traditional Boor ki Kari
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 People
Calories 185kcal
Author Madhu Savara
Cost NA

Equipment

  • Heavy-bottomed kadhaiDeep frying panMixing bowlsWhiskWooden spoonSlotted spoon

Ingredients

  • g
  • Values are approximate.
  • Ingredients for Boor ki Kadi Recipe
  • For the Boor Dumplings
  • 1 cup gram flour besan
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • ½ tsp ajwain
  • Salt to taste
  • Water as required
  • Mustard oil for frying
  • For the Boor ki Kadhi Gravy
  • 2 cups sour curd
  • 3 tbsp gram flour besan
  • 4 cups water
  • 2 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 2 dried red chillies
  • ½ tsp hing
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • Fresh coriander leaves

Instructions

  • Step 1: Prepare the Boor
  • Mix besan, chilli powder, turmeric, ajwain and salt. Add water gradually to make a thick batter. Beat until light and airy.
  • Heat mustard oil and drop small portions of batter into the hot oil. Fry until golden brown. Remove and keep aside.
  • Step 2: Prepare the Boor ki Kadhi Base
  • Whisk curd and besan until completely smooth. Add water and turmeric powder. Mix thoroughly to create a lump-free mixture.
  • Step 3: Prepare the Tempering
  • Heat mustard oil in a kadhai.
  • Add:
  • Cumin seeds
  • Fenugreek seeds
  • Dried red chillies
  • Hing
  • Allow the spices to release their aroma.
  • Step 4: Cook the Gravy
  • Pour the curd mixture into the tempering.
  • Stir continuously until the mixture reaches a boil. Reduce heat and simmer for 20–25 minutes.
  • Step 5: Add the Boor
  • Add the fried boor dumplings into the gravy.
  • Cook for 5–7 minutes so that the boor absorbs the flavours.
  • Sprinkle garam masala and garnish with coriander leaves.
  • Your authentic Boor ki Kadi Recipe is now ready.

Notes

Things to Avoid

  • Do not stop stirring when the kadhi begins cooking.
  • Avoid sweet curd.
  • Do not over-fry the boor.
  • Never cook on high flame after adding curd.

Storage Instructions

Store Boor ki Kadi in an airtight container in the refrigerator for up to 2 days.
Reheat gently on low heat while adding a little water if required.

Tip text: Use slightly sour curd for authentic flavour. Beat the batter well for softer boor. Air-fry the boor for a lighter version. Add finely chopped spinach to the batter. Use homemade curd whenever possible.