Besan ki Kadhi-Bari

Kadhi bari is one of the main Bihari cuisine. The fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yoghurt (curd) and besan. It goes well with plain rice and salads of tomato and onion, and pickles.

Arrange the following ingredients before starting the actual preparation:

Ingredients -

For Kadhi :

•  4 tsp besan  
• 500 gm yoghurt (curd)
• 1 ½ cup of water

 For Tadka:

•   ½ tsp rai (Black Mustard)
• 7-8 fresh curry leaves
• 3-4 red chilli
• ½ tsp turmeric powder
• 1tsp garlic paste
•   Salt (according to your taste)
• 1 tbsp cooking oil

 For pakoda :

• 150 gm besan
• 1 tsp of turmeric powder
• Salt
• A pinch of baking soda
• Water (to make batter)
• 300 ml of cooking oil

 Procedure : 

 For pakoda: 

1.  Take a glass bowl and put 150 gm of besan in it.
2.  Now add turmeric powder and a pinch of baking soda to the besan.
3.  Add salt according to your taste.
4.  Pour water in the bowl and mix well the mixture.
5. Keep bowl aside for half an hour.
6. After half an hour, take a thick bottomed frying pan.
7. Keep the pan on medium flame (temperature).
8. Pour oil in the pan and heat it for some time.
9. Put small portions of batter in the oil to make pakodas.
10. Take the pakodas out of the pan and keep in a plate.

 

 For tadka:

1. Take a deep bottomed non-stick pan and heat it on medium flame.
2. Pour oil in the pan and heat it.
3. Then put rai in the pan.
4. When the rai starts splitter, then put curry leaves and red chilli in the pan.
5. Now add garlic paste, turmeric powder and salt.
6.  Fry the mixture on low flame.

For kadhi:

1. Take a glass bowl and put besan in the bowl.
2. Add curd and water to the besan.
3.  Mix well the mixture of besan and curd.
4. Now, pour the mixture of besan and curd in the tadka.
5. Mix it properly and let the mixture boil for 5 minutes on low flame.
6.  When it gets boiled, then take out the mixture in a casserole.
7. At the time of serving, add pakodas to the kadhi.