Bari-Kadhi Recipe

5 from 8 votes

Learn to make Kadhi Bari where deliciously soft fitters are added to a tangy yoghurt curry. Simple and filling comfort food.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Indian

Keyword: Bari Kadhi, Bihari Badi Kadhi, Indian Yogurt Curry, Kadhi, Seasonal Food, Spiced Curds Curry

Servings: people

Calories:

Whisk the 1 cup yoghurt, 1 tablespoon besan, 1 tablespoon ginger-garlic paste, 1 teaspoon black pepper powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and 2 cups water. The batter has to be smooth with no lumps.

In a deep pan, heat 1 tablespoon Oil and add the 1 teaspoon cumin seeds to splutter.
Add ½ teaspoon Asafoetida Powder, if using. Toss in the 1 dried red chillies, 1 green chilli, 1 spring curry leaves. Give the tadka a quick stir.
Stir the yogurt mixture, then add the to the tadka, stirring constantly.
Simmer on low flame for 15 minutes.

In a big bowl, mix 1 cup besan, 1 teaspoon carom seeds, ½ teaspoon onion seeds, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, if using, 1 Onion, and 1 pinch cooking soda with ½ cup water to make a thick batter. Set aside for 15 minutes.
Heat oil n deep kadhai/wok.

Drop a small test ball into the oil. If the ball rises gradually to the surface of the oil, you can add more balls of the dough.
If it rises immediately, your oil is too hot. Cool it, or your Bari will not cook inside.
If the batter just bubbles and stays at the bottom of the wok. Your oil is not hot enough
Lower the flame and drop small balls of the batter into the hot oil. You can use your fingers or 2 teaspoons to do this.
Raise the flame to medium and fry the Bari.
These Bari will swell in the hot oil. Flip them to ensure even cooking on all sides. You can also gently toss oil on the Bari.
Fry until deep golden brown, drain and set aside on absorbent paper.