Kadhi Bari
Tangy sour curd and gram-flour curry studded with deep-fried besan dumplings, a soul-soothing Bihari home meal eaten with steamed rice.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Kadhai
- •Heavy pot
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 10 g
- calories
- 260 kcal
Instructions
- 1
Whisk 100g besan (gram flour) with a little water and chopped onion into thick batter. Deep fry spoonfuls in hot oil until golden to make bari (dumplings), then drain.
- 2
Whisk the remaining besan with sour curd (yogurt), turmeric and water until completely smooth and lump-free.
- 3
Heat mustard oil in a heavy pot. Sizzle the mustard seeds, fenugreek seeds and dried red chillies in the hot oil.
- 4
Pour in the curd-besan mixture, then add slit green chillies and salt. Stir continuously so the sauce does not split.
- 5
Bring to a gentle boil, then simmer on low heat for 15-20 minutes. Stir occasionally until the raw besan smell disappears.
- 6
Add the fried bari and simmer for another 5 minutes. Let them soften slightly and absorb the curry.
- 7
Serve hot with steamed rice.
Chef's tips
Keep stirring while the curry comes to a boil to prevent the curd from splitting. Soaking the fried bari briefly in warm water before adding makes them softer.
Ingredient substitutions
- sour curd → fresh curd with a squeeze of lemon
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on low flame, stirring frequently, adding a splash of water if too thick.
Common mistakes to avoid
- •Boiling the curry on high heat without stirring, which causes the curd to split.
Serving suggestions
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