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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
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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.