Kadhi Bari is again an exclusive dish from Bihar. This is had with steamed rice and not usually with roti; that would ruin the taste. Besan or gramflour is the main ingredient. You can have this dish any time of the year, but it is mostly had in summers. Accompaniments should be some dry subzi or pakodas, even dry baris or fritters which are not dipped in the gravy or kadhi can accompany this dish. Top the kadhi with achaar and some sweet chutney and exclusive ghar ka khana is ready.
Kadhi Bari Recipe
How to make Bari (Pakora)
You would need besan, turmeric powder, red chilli powder, a pinch of baking soda and salt to taste. Make a batter of all the ingredients with a little water, like we make pakoras. Keep it aside for 10-15 minutes. Heat oil in a pan. Take a teaspoonful of batter and drop it in the hot oil. Take care that it doesn’t burn and attains a golden brown color. This way you need to fry all the fritters. Keep some aside to be had by themselves and dip the others in cold water.
How to make Kadhi
For this too you would need besan, yogurt, turmeric powder, red chilli powder, freshly ground garam masala powder, cumin powder & coriander powder, salt to taste, sufficient water and oil. Mix all the ingredients except oil and garam masala powder to prepare besan yoghurt mix. Heat oil and add the besan-yogurt mix. Cook on medium heat till the raw smell of besan goes away and the gravy becomes thick. Then add the garam masala and you can even add chopped tomatoes. But my advice will be don’t add the tomatoes as they will take away from the flavor of the dish. You can have a variant of the Kadhi later on with the tomatoes but not for the first time. Cook for 5-7 minutes. Remove the baris from the water and add to the gravy. Cook on slow flame for about 5 minutes. Remove from fire. Now heat ½ tsp oil in a pan and add cumin seeds 2 dry red chilli, add this to the Kadhi Bari as a tempering.
