Kadhi bari

Indian dish made with yogurt and gram flour

Kadhi bari is a traditional Indian dish that is popular in various regions of the country. It is a type of curry made with a base of yogurt and gram flour (also known as besan), and it often includes pakoras, which are fritters made from gram flour and various vegetables or spices. Kadhi bari is known for its tangy and spicy flavor profile and is typically served with rice or roti.

Ingredients

The primary ingredients of kadhi bari include:

• Yogurt: Provides the tangy base for the dish.
• Gram flour (besan): Used to thicken the kadhi and to make the pakoras.
• Spices: Common spices include turmeric, cumin, coriander, fenugreek, and mustard seeds.
• Vegetables: Often used in the pakoras, such as onions, potatoes, or spinach.
• Oil: For frying the pakoras and tempering the spices.

Preparation

The preparation of kadhi bari involves several steps:

Making the Pakoras

The pakoras are made by mixing gram flour with water and spices to form a batter. Vegetables are added to the batter, and small portions are deep-fried until golden brown. These pakoras are set aside to be added to the kadhi later.

Preparing the Kadhi

The kadhi is prepared by whisking yogurt with gram flour and water to create a smooth mixture. This mixture is then cooked over low heat, with constant stirring to prevent curdling. Spices such as turmeric, cumin, and coriander are added to enhance the flavor.

Tempering

A tempering of mustard seeds, cumin seeds, and fenugreek seeds is prepared in hot oil. This tempering is added to the kadhi to infuse it with additional flavor.

Combining

Finally, the fried pakoras are added to the kadhi, and the dish is simmered until the flavors meld together. The kadhi bari is then ready to be served.

Regional Variations

Kadhi bari has several regional variations across India:

• In Punjab, the dish is known for its rich and creamy texture, often made with additional spices and sometimes garnished with coriander leaves.
• In Gujarat, the kadhi is typically sweeter, with the addition of sugar or jaggery.
• In Rajasthan, the dish is spicier and may include additional ingredients like asafoetida.

Serving Suggestions

Kadhi bari is traditionally served with steamed basmati rice or jeera rice. It can also be enjoyed with chapati or paratha. A side of pickle or papad can complement the meal.

Kadhi with pakoras

Related Pages

• Indian cuisine
• Pakora
• Yogurt
• Gram flour