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31 December, 2017

Bihari Bari-Kadhi/Badi-Kadhi Recipe

Comments : 31 Posted in : Bachelor Recipes, Besan, Bihari Cuisine, Curds-Yogurt, Curry, Dals or Daal, Deep Frying, Diabetics Friendly Foods, Gravy, Indian Cuisine, Kid Friendly, legumes, Meal, Protein Rich Food, Side Dish, Simple and Healthy Vegetarian Diet in Old Age on by : ArchanaPotdar Tags: , , , , , , , , , , , , , , , ,

Bihari Bari-Kadhi /Badi-Kadhi Recipe is a delicious and yummy dish from Bihar that tastes best with steamed rice. 

The bari or badi means fried soft dumplings made of besan/gram flour cooked in spicy gravy of yoghurt and besan called the kadhi.  
Bihari Bari-Kadhi,Badi-Kadhi, Fried Dumplings in Yogurt Gravy

Badi-Kadhi

As food in Bihar is seasonal, Bari-Kadhi is generally eaten in summer. The accompaniments along with rice are dry stir-fried vegetable along with chutney and pickles.

For December 2017, we are making recipes from Bihari cuisine for “Ssshhhh Secretly Cooking.”   Sara of Sara’s Tasty Buds is my partner, who choose Besan and curd as my secret ingredients.

However, what is Bihari cuisine like?

The cuisine of Bihar is quite similar to North Indian cuisine but has an influence from other East Indian Cuisine (for example like Bengali cuisine).

Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products. However, there is also a tradition of meat eating and fish dishes.

The food here is highly seasonal, and the Bihari thaali changes every 3–4 months. The only constants are rice, roti, achar, chatni, dals and milk products with some variation.

Dairy products are consumed throughout the year, with common foods including yoghurt known as dahi and buttermilk are known as mattha, and lassi, butter and ghee.

Foods such as watermelon and Sherbet made of the pulp of the wood-apple fruit are eaten mainly in the summer months. Preparations made of sesame seeds, poppy seeds in the winter months.

People use both vegetable oil or mustard oil and jeera or panch foran (literally “five seeds”, namely saunf or fennel, rai or mustard, methi or fenugreek, ajwain or caraway seeds and mangraeel (Kalaunji) or onion seeds for “chhounkna”/”Tadka” (tempering) of some vegetables.

There is a lot of light frying, called bhoonjnaa, in Bihari food. One of the most remarkable things about this cuisine is “smoked food”. It refers to using smoked red chilli to infuse a strong aroma into the food. Used in preparing “chokhaa”, i.e. mashed brinjals/potatoes/tomatoes, either single or combined.

Some dishes which Bihar is famous for and I have tried are

The main ingredients for Bari Kadhi are besan or gram flour and yoghurt.

Bari Kadhi is similar to Punjabi kadhi and Kadhigole in Maharashtra yet different.

Bihari Bari-Kadhi,Badi-Kadhi,Fried Dumplings in Yogurt Gravy

Bihari Bari-Kadhi/Badi-Kadhi

Bihari Bari-Kadhi/Badi-Kadhi Recipe

  • Serves:6
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Recipe Source: Here

Ingredients:

For the kadhi:

  • 1 cup sour curd
  • 1 tbsp besan
  • 1 tbsp  ginger-garlic paste
  • 1 tsp black pepper powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1tsp red chilli powder
  • 1-2 slit green chillies
  • Salt to taste

For Badi or Bari:

  • 1 cup besan
  • 1 tsp ajwain/carom seeds
  • ½ tsp Kalonji/onion seeds
  • 1 tsp haldi/turmeric  powder
  • 1 tsp red chilli powder (optional)
  • 1 onion chopped
  • 1 pinch cooking soda
  • Oil for frying
  • Salt to taste

For tempering:

  • 1 tsp cumin seeds
  • 1 red chilli broken into pieces
  • A few curry leaves
  • 1 tbsp oil

Method:

Making the Badi or Bari:

  • In a big bowl mix the besan, ajwain, kalonji, turmeric, red chilli powder if using, onion and the cooking soda with water to make a thick batter.
  • Set aside for 15 minutes.
  • Heat oil in deep kadhai/wok.
  • Drop a small test ball into the oil. If the ball rises to the surface of the oil gradually then you can add more balls of the dough. If it rises immediately your oil is too hot. Cool it else, your badi will not cook inside.
  • Drop small balls of the batter in the hot oil. I used my hands but you can use 2 teaspoons to do the job.(Add small balls as they will swell in the oil).
  • On medium flame fry until deep golden brown.
  • Drain and set aside on absorbent paper.

Making the kadhi:

  • Mix the curd, besan ginger-garlic paste, black pepper powder, cumin powder, coriander powder, turmeric powder, red chilli powder and 2 cups water. Add more water if you want a thinner kadhi.
  • Whisk so that there are no lumps.
  • In a deep pan heat oil add the jeera/cumin seeds to splutter.
  • Add the red chilli, curry leaves and the green chillies.
  • Add the kadhi mix stirring constantly.
  • simmer on low flame for 15 minutes.
  • Put the badi in the simmering kadhi.
  • Cover and cook for 5 more minutes.
  •  Serve with rice.
Fried Dumplings in Yogurt Gravy,

Bihari Bari-Kadhi

Print Recipe
Bihari Bari-Kadhi/Badi-Kadhi Recipe
A delicious and yummy dish from Bihar that tastes best with steamed rice. 
Bihari Bari-Kadhi/Badi-Kadhi
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Bihari Bari-Kadhi/Badi-Kadhi
Instructions
Making the Badi or Bari:
  1. In a big bowl mix the besan, ajwain, kalonji, turmeric, red chilli powder if using, onion and the cooking soda with water to make a thick batter.
  2. Set aside for 15 minutes.
  3. Heat oil in deep kadhai/wok.
  4. Drop a small test ball into the oil. If the ball rises to the surface of the oil gradually then you can add more balls of the dough. If it rises immediately your oil is too hot. Cool it else, your badi will not cook inside.
  5. Drop small balls of the batter in the hot oil. I used my hands but you can use 2 teaspoons to do the job.(Add small balls as they will swell in the oil).
  6. On medium flame fry until deep golden brown.
  7. Drain and set aside on absorbent paper.
Making the kadhi:
  1. Mix the curd, besan ginger-garlic paste, black pepper powder, cumin powder, coriander powder, turmeric powder, red chilli powder and 2 cups water. Add more water if you want a thinner kadhi.
  2. Whisk so that there are no lumps.
  3. In a deep pan heat oil add the jeera/cumin seeds to splutter.
  4. Add the red chilli, curry leaves and the green chillies.
  5. Add the kadhi mix stirring constantly.
  6. Simmer on low flame for 15 minutes.
  7. Put the badi in the simmering kadhi.
  8. Cover and cook for 5 more minutes.
  9. Serve with rice.
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31s COMMENTS

31 thoughts on : Bihari Bari-Kadhi/Badi-Kadhi Recipe

    • ArchanaPotdar
      December 31, 2017 at 8:53 pm

      thanks

       
  • January 3, 2018 at 5:28 pm

    The Bari kadhi from Bihar cuisine is so inviting !

     
  • January 3, 2018 at 5:29 pm

    The Bihari bari- kadhi looks so inviting and delicious !

     
  • Amrita Iyer
    January 20, 2018 at 8:39 pm

    Yummy Badi Kadhi!Drooling here

     
  • January 26, 2018 at 1:50 am

    Interesting facts about the cuisine, Archana. Also one more variety of kadhi added to my list to try out soon. Welcome to the group.

     
  • January 26, 2018 at 12:28 pm

    I love the fact that you have explained everything in great detail. However I make Kadhi a little differently. Will try out this way too😉☺

     
  • Sapana Behl
    January 26, 2018 at 3:22 pm

    The name kadhi makes me drool. This Bihari style kadhi looks very delicious, bookmarking to try soon.

     
  • Sonal
    January 26, 2018 at 6:12 pm

    Absolutely loved this recipe Archana! Learnt another way to make one of my fav dishes.

     
  • January 26, 2018 at 10:21 pm

    Such a tempting dish. Would love to indulge in it with some hot rice .. so delicious. thanks for sharing new recipe

     
  • January 26, 2018 at 10:49 pm

    I can have this Kadhi anytime, so comforting, and delicious,loved the recipe.

     
    • ArchanaPotdar
      January 28, 2018 at 9:24 pm

      Thanks Swati.

       
  • January 27, 2018 at 1:03 am

    This Bihari Kadhi looks and sounds amazing.I love the flavours and spices you have used.

     
    • ArchanaPotdar
      January 28, 2018 at 9:24 pm

      Thanks Nayna

       
  • January 27, 2018 at 1:56 am

    First I thought it would be same as Punjabi kadhi, but when I saw ingredients,I saw there is a garlic in there..must be incredibly tasty. I got to make one day.

     
    • ArchanaPotdar
      January 28, 2018 at 9:23 pm

      Will love to hear your feedback and of course your pics.

       
  • January 27, 2018 at 11:32 am

    Bari kadi from Bihar looks delicious. Tastes good with hot steamed rice.

     
    • ArchanaPotdar
      January 28, 2018 at 9:22 pm

      The best combo in the world.

       
  • Priya
    January 27, 2018 at 4:05 pm

    kadhi is a favorite dish with rice in north india too. Though I find it tough to make besan bari but yes taste heavenly

     
    • ArchanaPotdar
      January 28, 2018 at 9:21 pm

      True making and keeping off the bari is difficult.

       
  • January 27, 2018 at 8:39 pm

    Looks delicious arch! I m craving for some yumm kadhi now, this looks like a nice change for the usual ones we Do!!

     
    • ArchanaPotdar
      January 28, 2018 at 9:21 pm

      It is yum Priya even hubby ate this.

       
  • January 28, 2018 at 8:45 am

    Thank you for introducing such a delicious kadhi…bihari cuisine is interesting and love to know more

     
    • ArchanaPotdar
      January 28, 2018 at 9:20 pm

      Aww so sweet. Thanks Lathiya

       
  • March 31, 2018 at 11:53 am

    Wow, such a droolworthy Bihari bari kadhi, my mouth is literally watering here. Too tempting Archana..

     
    • ArchanaPotdar
      April 1, 2018 at 12:28 pm

      Thanks, Priya.

       

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