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Bihari Kadhi-Bari

Servings: 4-5
Preparation time: 5 minutes.
Cooking curry time: 15-20 minutes.
Frying time: 5-6 minutes.
Boiling time: 3-4 minutes.
Seasoning time: 2 minutes.
Total time: 37 minutes.

According to food historian, Kadhi was first made in Rajasthan, which travelled to Gujarat. It is lip smacking lunch along with Rice and comfort food from North India. Some auspicious occasion or festival in Bihar is incomplete without feasting “Kadhi-Bari” like ‘Jur-Sheetal’ and ‘Holika Dahan Day’.

The dish mostly eaten in summer; the recipe traditionally blend of yogurt (Curd) with besan (Gram flour) and some spices, makes creamy Kadhi. The Kadhi prepared in every house hold has their own version. Let’s prepare the basic method of Bihari style of Kadhi-Bari; just note that in Bihar, Kadhi without Bari is considered inauspicious.

A sizzling hot Kadhi-Bari; which is loaded with good bacteria, is healthy for guts, helps to improve the digestion in summer days, wonderful combo with ‘Jeera Rice’,’Phulkas’, Steamed Rice.

Ingredients :

For karhi:

Besan (gram flour); 2 tablespoon
Curd/yogurt (sour): 1cup
Salt: 1 tablespoon
Water: 4 cups
Turmeric powder: 1 teaspoon
Coriander power: 1 teaspoon
Cumin powder: 1/2 teaspoon
Mustard Oil: 2-3 tablespoon
Ginger paste: 1 teaspoon
Garlic paste: 1/2 teaspoon
Onion: 1 no.(Medium)
Whole red chilli: 1-2 no.
Bay leaf: 1-2 no.
Red chilli powder: half teaspoon

For Bari/Vadi:

Besan (gram flour): half cup
Water: half cup
Meetha soda (Soda-bi-carb): 1 pinch
Salt: half teaspoon
Oil: for deep frying

For seasoning:

Ghee(Clarified butter): 3-4 tablespoon (as per your taste)
Cumin seed: 1teaspoon
Mustard seed: half teaspoon
Red chilli powder : 1/2 teaspoon.
Hing (Asafoetida): 1pinch

Preparation:

Finely chop onion, keep aside.
Beat curd in a big bowl for couple of minutes, mix gram flour and blend them thoroughly; ensure that there are no lumps in it or (you can mash it with the help of sieve), add water, salt, coriander powder, cumin powder and turmeric powder.

Method:

For making Bari:

Take another bowl. Put Besan, salt and meetha soda; make a smooth batter with the help of water.
Heat oil in a frypan; let oil starts to smoke, drop small size of ball from batter in it. (Either helps of your hand or spoon).
Deep fry the ball on medium flame until golden colour appears(it takes about 3-4 minutes). Keep aside.
Repeat this till all batter is finished.

For making Kadhi/ karhi:

Take a cooking pot/ fry pan; put oil, when smoke starts to begin, add bay leaf and whole red chilli,
sputter it for few seconds.
Add chopped onion; stir fry for a minute, add ginger and garlic paste, continue to fry until golden colour appears.
Put the blended mixture of curd and besan; bring it to boil and stir continuously, so that it does not cuddle.
Simmer for 10-15 minutes and stir occasionally.
Put prepared balls into boiled kadhi/ karhi, wait for boiling again, “Bihari Kadhi-Bari “is ready after seasoning.

For seasoning:

Put ghee in a small fry pan, add mustard seed, cumin, sputter it for few seconds.
Put off the gas. Add Asafoetida and red chilli powder.
Spread this seasoning all over the Kadhi/ Karhi- Bari.
Mouth watering Kahhi/ Karhi- Bari s ready to serve with “Steamed Rice” or “Jeera Rice“.