Bihar

Kadhi bari

Name: Kadhi bari
Total time: 1 h
Yield: 4 servings
Cuisine: Bihari
Ingredients: 2 cups sour curd (plain yogurt, natural yoghurt); 1 1/4 cups 40 g for kadhi, rest for bari besan (chickpea flour, gram flour); Water, about 3 cups; 1/4 tsp ajwain (carom seeds); 1/2 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1 inch grated ginger; 2 slit green chilli; Mustard oil, for frying bari and tadka; 1/2 tsp fenugreek seeds; 1/2 tsp cumin seeds; 2 dried red chilli; a pinch asafoetida; Salt, to taste

Bihar's kadhi: sour curd and besan with puffy besan bari, tempered in mustard oil. Made for rice.

60 minTime

13 gProtein each

mediumSpice

The Sunday kadhi2 chapters · 1 min read

Make it your way

Grandma's waySour kadhi with besan bari, tempered in mustard oil.

The original

362kcalsame

13 gproteinsame

5 gfibresame

60minutessame

Kadhi bari as Bihari homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Curd (plain yogurt, natural yoghurt)2 cups, sour

Besan (chickpea flour, gram flour)1¼ cups, 40 g for kadhi, rest for bari

Waterabout 3 cups

Ajwain (carom seeds)¼ tsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Ginger2.5 cm, grated

Green chilli2, slit

Mustard oilfor frying bari and tadka

Fenugreek seeds½ tsp

Cumin seeds½ tsp

Dried red chilli2

Asafoetidaa pinch

Saltto taste

Method

5 steps

1Whisk 120 g besan with ajwain, a pinch of salt and enough water to make a thick batter. Beat for 5 minutes until light.
2Heat mustard oil until it smokes lightly, then lower the heat and fry spoonfuls of batter until golden. Keep your face back and drain.
3Whisk curd, the remaining besan, turmeric, chilli powder and water smooth. Bring to a boil with ginger and green chilli, stirring constantly.
4Simmer 20 minutes on low, stirring now and then. Add salt and the bari and simmer 5 minutes more.
5Heat 1 tbsp mustard oil, add fenugreek, cumin, red chillies and asafoetida, and pour over the kadhi.

Serve it like this

Serve over a mound of rice with two or three bari on top and aloo bhujia on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bihar

Kadhi bari

Bihar's kadhi: sour curd and besan with puffy besan bari, tempered in mustard oil. Made for rice.

60 minTime

13 gProtein each

mediumSpice

The Sunday kadhi2 chapters · 1 min read

Make it your way

Grandma's waySour kadhi with besan bari, tempered in mustard oil.

The original

362kcalsame

13 gproteinsame

5 gfibresame

60minutessame

Kadhi bari as Bihari homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Curd (plain yogurt, natural yoghurt)2 cups, sour

Besan (chickpea flour, gram flour)1¼ cups, 40 g for kadhi, rest for bari

Waterabout 3 cups

Ajwain (carom seeds)¼ tsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Ginger2.5 cm, grated

Green chilli2, slit

Mustard oilfor frying bari and tadka

Fenugreek seeds½ tsp

Cumin seeds½ tsp

Dried red chilli2

Asafoetidaa pinch

Saltto taste

Method

5 steps

1Whisk 120 g besan with ajwain, a pinch of salt and enough water to make a thick batter. Beat for 5 minutes until light.
2Heat mustard oil until it smokes lightly, then lower the heat and fry spoonfuls of batter until golden. Keep your face back and drain.
3Whisk curd, the remaining besan, turmeric, chilli powder and water smooth. Bring to a boil with ginger and green chilli, stirring constantly.
4Simmer 20 minutes on low, stirring now and then. Add salt and the bari and simmer 5 minutes more.
5Heat 1 tbsp mustard oil, add fenugreek, cumin, red chillies and asafoetida, and pour over the kadhi.

Serve it like this

Serve over a mound of rice with two or three bari on top and aloo bhujia on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kadhi bari

Make it your way

Ingredients

Method

Kadhi bari

Make it your way

Ingredients

Method

Make it a meal