Tuesday, March 25, 2008

The Bihari Kadhi

India has a variety of kadhis, from different parts of the country. The Bihari kadhi is a one that uses badi (pakoda) dumplings. It is considered inauspicious in Bihar to prepare plain kadhi without any dumplings.

For the badi, you need: a cup of gram flour (besan), chopped green chillies, asafoetida (hing), baking powder, oil for frying, and salt.
For the kadhi, you need: two tablespoons of besan, a cup of thick curd, a couple of red chillies, black mustard seeds, curry leaves, asafoetida, half a teaspoon of chopped ginger (optional), a tablespoon of oil and salt.

  1. Mix gram flour, chopped green chillies, two pinches of asafoetida, two pinches of baking powder and salt with enough water to make a thick batter.
  2. Let the batter stay for an hour.
  3. Make small pakodas with the batter.

  1. Mix two tablespoons of gram flour with water to form a smooth paste.
  2. Add the curd to the paste.
  3. Add two cups of water to the mixture. Mix well.
  4. Add ginger and salt. The ginger is optional. I like this recipe with ginger.
  5. Put this mixture on heat.
  6. As the mixture starts boiling, add the badis.
  7. Boil the kadhi for another ten minutes or till the badis look soft.

  1. Heat some oil in a pan.
  2. Put the mustard seeds, the red chillies and the curry leaves in the oil.
  3. Add a pinch or two of asafoetida.
  4. Take the pan off the fire and pour the tadka over the cooked kadhi.

Kadhi tastes great with plain rice. I enjoy it with rotis too.