Bundelkhandi Kadhi Bari
A tangy yogurt-gram flour curry studded with crisp fried urad dal dumplings, tempered with mustard seeds and curry leaves.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy pot
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 10 g
- calories
- 260 kcal
Instructions
- 1
Grind soaked urad dal with green chilli into a thick batter. Beat the batter well until it feels light and fluffy.
- 2
Drop small spoonfuls of batter into hot oil and deep-fry until golden. Drain the bari (dumplings) and set aside.
- 3
Whisk the yogurt with gram flour, turmeric and water. Mix until the liquid is smooth and free of lumps.
- 4
Heat mustard oil in a pan. Add mustard seeds, cumin and curry leaves to sizzle in the hot oil.
- 5
Pour in the yogurt mixture and bring to a gentle boil. Stir constantly so the yogurt does not split.
- 6
Simmer gently for 15-20 minutes until the kadhi (yogurt curry) thickens slightly.
- 7
Add the fried bari dumplings to the pan. Simmer for 5 more minutes until they soften and soak up the kadhi.
- 8
Serve hot with steamed rice.
Chef's tips
Keep stirring the kadhi as it heats up to prevent the yogurt from curdling. Soak the fried baris briefly in warm water before adding if you want them extra soft.
Ingredient substitutions
- urad dal bari → store-bought sun-dried lentil badi
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on low flame, stirring often, without boiling vigorously.
Common mistakes to avoid
- •Boiling the kadhi on high heat without stirring, which causes the yogurt to split.
Serving suggestions
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