Tuesday, June 19, 2007

Bari Kadhi

Recipe Source : Ma
My parents are here these days, and I have been learning a whole lot of recipes from them. Bari (Pakora) Kari (Kadhi) is a popular dish in Bihar. Unlike the other Kadhis where the fritters are made with either Spinach or Potato or Onion, here the fritters are made with besan (chickpea flour) only. Without further ado, I present to you, my Ma's signature Kadhi recipe.
For the Fritters (Bari)
1 cup besan (chickpea flour)
1/4 tsp haldi powder
1/4 tsp red chilli powder
A pinch baking soda
Salt to taste

Mix all the above ingredients with a little water to make the batter, like you would to make pakoras. Keep aside for 10-15 minutes. Meanwhile fill a bowl with cold water and keep aside. Heat oil in a pan. Taking a little batter in your palm or a spoon, drop the batter in the hot oil and deep fry till the pakora turns a light golden brown. Remove and drop in the bowl of cold water. Continue till all the batter is finished and the pakoras are soaking in the cold water.
For the Kadhi
1 cup besan
1 1/2 cup yogurt
1/4 tsp haldi powder
3/4 tsp red chilli powder
1/4 tsp freshly ground garam masala powder
1 tsp each cumin powder & coriander powder
1 tomato, chopped
Salt to taste
6 cups water
1/2 tsp oil
Chopped coriander leaves to garnish
Mix besan + yogurt + haldi powder + red chilli powder + cumin powder + coriander powder + salt + 6 cups of water. Heat oil in a dutch oven and add this besan-yogurt mix. Cook on medium heat till the raw smell of besan disappears and the gravy begins to thicken, about 10 minutes. Add the garam masala and chopped tomato and cook on medium heat for another 10 minutes. Remove the pakoras (fritters) from the water and add to the gravy. Simmer for about 5 minutes.
Tadka
1/2 tsp oil
1 tsp cumin seeds
2 dry red chilli, broken into 2 and de-seeded
1/4 tsp asafoetida(hing)

Heat oil in a small pan and add the hing. Now add the red chilli and cumin seeds. When the seeds begin to sizzle, add the tadka to the Kadhi. Now add the chopped coriander leaves. Mix well. Serve hot with steamed rice. Enjoy!!

14 comments:

Aruna said...

Sangeetha, That looks very tasty!!! looking forward to the recipe :)

themistressofspices.wordpress.com

Asha said...

Kadhi with Vadis! YUM!! I love it.Waiting!!!:))
Tomorrow there are Eggplants and more Eggplants for ya at FH.Today,I have one for you at Aroma!:D
Are you ready?!

trupti said...

That looks like a meal to have when I am dead tired.....thanks for such a comforting recipe~

trupti

Vini K said...

Hi Sangeeta,we in Andhra prpare a dahi kadhi in which we ass fritters made with chanadal..looks similar to me.

bee said...

dear sangeeta, waiting for more such recipes from you.

Coffee said...

In gujju we call this dapka kadhi. :) And a very comforting meal that is. :) Thanks for the lovely recipe. :)

TheCooker said...

Looks delish.
Maharashtrians make a similar kadhi called 'golya chi kadhi'.
No matter the name...it is tasty.

musical said...

Lovely Kadhi, dear. i enjoy kadhis of all forms and this kadhi, especially with Ma's love, is the winner :).

enjoy,
musical.

Dumela said...

Hi sangeeta, we use cabbage, onion and methi for the pakodas in the kadi, this recipe is new, will try it and let u know...

just for fun said...

this looks absolutely delicious :)

Taste of Mysore said...

Hi Sangeetha, This is my first visit to your blog. I was so happy to see pakora khari here, as I wanted to make this dish for my guests. Thanks so much for a lovely receipe.Learning from a mother never ends especially cooking.

Hima said...

Great recipe thanks for sharing.

Chandrika said...

Hi Sangeetha,

This is my first time here..Thanks for sharing this recipe..I make this at home once in a while, but keep forgetting the besan:curd ratio...

Anonymous said...

Sangeeta...Thanks a lot for posting the recipe. The other day I really wanted to have it and had no clue how to make it.I am on a different time zone than my parents and couldn't call my mummy to know the recipe. Your posting really helped. And it came out really good.
Thanks again,
Kajal