Kadhi bari is specialty from Bihar. As such there are variety of Kadhi recipe which comes from other states of India. The bari gives a different taste to the kadhi. Simple and easy to make. Enjoy this tangy and spicy kadhi with hot plain rice and roti.
Ingredients
For Kadhi
- 1/4 cup Gram flour( besan)
- 1 cup sour curd
- 1 tsp Jaggery or sugar
- Salt to taste
For Seasoning
- 3 tbsp Oil
- 1/4 tsp Cumin Seeds
- 1/4 tsp Black mustard seeds
- 1/8 tsp Fenugreek seeds
- 2 Whole red chili
- 1/2'' Cinnamon Stick
- 2 Cloves
- 1/2 tsp Turmeric powder
- 1/4 Asafoetida (hing)
- 7-8 Fresh curry leaves
- 1 tsp Ginger & garlic paste each
Instructions
- Ingredients for Kadhi Bari.
- In a mixing bowl, add besan, cumin seeds, turmeric powder, salt, baking powder, asafoetida( hing) and mix very well. Add little water and make a thick batter. Mix is well and keep it aside for 5-6 minutes.
- In another mixing bowl, add besan, curd, salt, jaggrey and 4 cups of water. Mix it well. Make sure no lumps. Keep it aside.
- Heat oil in a kadhai or any deep frying pan at high heat. Once heated, bring the heat to medium. Take little amount of bari batter on finger and drop it in hot oil and fry it until crispy cooked.
- Keep flipping so that it gets fried from all sides till golden color at medium heat.
- Once it done remove from hot oil and place it on tissue pepper. Make all bari following the same processes. Keep it aside.
- Heat oil in a kadhai at medium heat, add cumin seeds, mustard seeds, fenugreek seeds in to hot oil. Once it starts crackling add whole chili, curry leaves, cloves and cinnamon stick in to it. Saute for 30 sec until chilies gets brown. Add ginger- garlic paste, hing, turmeric powder and saute it for 1 more minute till ginger- garlic gets slightly golden color.
- Add kadhi mix from step 3 into the pan. Stir it regularly and boil it for 10 min at medium heat.
- Add bari in to kadhi gravy. Let it boil for 1 more minute. Once it done, turn off the heat. Cover it for 5 minute then serve.
- Place it in a serving bowl and garnish with coriander leaves.
- Hot Kadhi bari is ready to be served.
- Enjoy it with hot plain rice and Fulka. Spicy dry Aaloo Gobhi goes very well as a side with it.
Recipe Notes
1. If curd is not very sour, add 1/8 tsp Citric acid (limu ka ful) in to Kadhi batter.
2. Generally this Kadhi recipe is of medium consistency, if you want more thinner, you can add little more water as per your choice.
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Hi Geeta,
I bump here when I saw your recipe at Indian Food blogger network, and glad I find you.
You have awesome collections of recipe, and this kadhi looks amazing.
I like the first pic, tempting me.
I’ll keep coming back, following you on google+.
Have a blessed year ahead!
Thanks Rashida for the compliments. Wish you a great year ahead too!!