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.
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 thali 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
- Nutritious Sattu ka Paratha, an Indian Bread Stuffed With Roasted Gram
- Ghugni & Dusaka~Indian State Bihar
- Litti Chokha
- Now add Badi or Bari Kadhi to the list.
The main ingredients for Bari Kadhi are besan or gram flour and yoghurt. You can check my post here for setting perfect curd or yoghurt at home.
Bari Kadhi is similar to Punjabi kadhi and Kadhigole in Maharashtra yet different.
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 tablespoon besan
- 1 tbsp ginger-garlic paste
- 1 teaspoon black pepper powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1tsp red chilli powder
- 1-2 slit green chillies
- Salt to taste
For Badi or Bari:
- 1 cup besan
- 1 teaspoon ajwain/carom seeds
- ½ teaspoon Kalonji/onion seeds
- 1 teaspoon haldi/turmeric powder
- 1 teaspoon red chilli powder (optional)
- 1 onion chopped
- 1 pinch cooking soda
- Oil for frying
- Salt to taste
For tempering:
- 1 teaspoon cumin seeds
- 1 red chilli broken into pieces
- A few curry leaves
- 1 tablespoon 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.
Bihari Bari-Kadhi/Badi-Kadhi Recipe
Equipment
- Bowl for mixing
- Kadhai/wok
- Spoons and Ladles
- whisk
- Pan
Ingredients
For the kadhi:
- 1 tablespoon ginger-garlic paste
- 1 tablespoon besan
- 1 cup sour curd
- 1 teaspoon Black Pepper powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon Red Chilli powder
- 1-2 slit green chillies
- Salt to Taste
For Badi or Bari:
- 1 cup besan
- 1 teaspoon ajwain/carom seeds
- ½ teaspoon Kalonji/onion seeds
- 1 teaspoon haldi/turmeric powder
- 1 teaspoon Red Chilli powder optional
- 1 pinch cooking soda
- Salt to Taste
- 1 Onion chopped
- Oil for frying
For tempering:
- 1 teaspoon cumin seeds
- A few curry leaves
- 1 Red chilli broken into pieces
- 1 tablespoon Oil
Instructions
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.
Poornima says
Looks yummy.
ArchanaPotdar says
thanks
Shobha Keshwani says
Simple and tasty kadhi 🙂
Nisa @ Flavour Diary says
simply delicious recipe....yum
Poonam Bachhav says
The Bari kadhi from Bihar cuisine is so inviting !
Poonam Bachhav says
The Bihari bari- kadhi looks so inviting and delicious !
The Girl Next Door says
Wow! This looks so good! 🙂
Amrita Iyer says
Yummy Badi Kadhi!Drooling here
Mayuri Patel says
Interesting facts about the cuisine, Archana. Also one more variety of kadhi added to my list to try out soon. Welcome to the group.
Avin says
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????☺
Freda @ Aromatic essence says
That looks very tempting!
Sapana Behl says
The name kadhi makes me drool. This Bihari style kadhi looks very delicious, bookmarking to try soon.
Sharmila Kingsly says
Always my fav with some hot rice.. Delicious!!
Sonal says
Absolutely loved this recipe Archana! Learnt another way to make one of my fav dishes.
Ruchi says
Such a tempting dish. Would love to indulge in it with some hot rice .. so delicious. thanks for sharing new recipe
Swati Goyal says
I can have this Kadhi anytime, so comforting, and delicious,loved the recipe.
ArchanaPotdar says
Thanks Swati.
Nayna Kanabar says
This Bihari Kadhi looks and sounds amazing.I love the flavours and spices you have used.
ArchanaPotdar says
Thanks Nayna
Jagruti says
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 says
Will love to hear your feedback and of course your pics.
Jayashree says
Bari kadi from Bihar looks delicious. Tastes good with hot steamed rice.
ArchanaPotdar says
The best combo in the world.
Priya says
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 says
True making and keeping off the bari is difficult.
Priya Srinivasan says
Looks delicious arch! I m craving for some yumm kadhi now, this looks like a nice change for the usual ones we Do!!
ArchanaPotdar says
It is yum Priya even hubby ate this.
Lathiya says
Thank you for introducing such a delicious kadhi...bihari cuisine is interesting and love to know more
ArchanaPotdar says
Aww so sweet. Thanks Lathiya
Priya Suresh says
Wow, such a droolworthy Bihari bari kadhi, my mouth is literally watering here. Too tempting Archana..
ArchanaPotdar says
Thanks, Priya.
Chef Mireille says
I love the sound of those dumplings especially with all those spices used. I am definitely going to be trying this soon. Looks like such a wonderful meal - I cant wait!
ArchanaPotdar says
Do try Mir, I will love t see your spin on the kadhi so share and tag me.
Renu says
The kadhi looks awesome. The badi is nicely done and the gravy is just the way the North Indians serve. I love this with simple roti.
ArchanaPotdar says
Thanks, Renu.
Mina Joshi says
I love kadhi so when I read your Bihari Bari Kadhi recipe, I got really excited as it can be made quite easily with everyday ingredients. Initially I had thought that the bari would need to be sun dried. This kadhi sounds a bit like kadhi pakora so I can imagine that it would be filling too. I am looking forward to making it soon.
ArchanaPotdar says
😀 Thanks Mina. Please do share your feedback.