Kadhi Badi is a popular North Indian dish, particularly of Bihar, made with deep-fried dumplings (badi) in a yogurt-based curry (kadhi). Kadhi Badi is a special dish of Bihar which are generally made in auspicious occasion. It's typically served with steamed rice or Jeera rice. Here's a traditional recipe for Kadhi Badi:
Ingredients of Kadhi Badi Recipe:
For Badi (Dumplings):
- 1 cup besan (gram flour)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- A pinch of asafoetida (hing)
- Salt to taste
- Water, as needed
- Oil, for deep frying
For Kadhi (Yogurt Curry):
- 1 cup sour yogurt
- 2 tablespoons besan (gram flour)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (You may use more according to your to taste)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1-2 dried red chilies
- 10-12 curry leaves
- A pinch of asafoetida (hing)
- 2 tablespoons oil or ghee
- Salt to taste
- Water, as needed
For Tempering (Tadka):
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 2-3 dried red chilies (broken into pieces)
- 1/2 teaspoon fenugreek seeds (methi dana)
Instructions of making Kadhi Badi:
For Badi (Dumplings):
1. In a mixing bowl, combine besan, turmeric powder, red chili powder, asafoetida, salt, and a little water to make a thick batter. Take a look to the consistency of the batter; if it coat the back of a spoon then it is alright.
2. Heat oil for deep frying in a kadai (wok) over medium heat.
3. Drop small portions of the batter into the hot oil using a spoon to make small round dumplings (badi). Fry them until their color become golden brown and crispy. Remove the badi with a slotted spoon and place them on a paper towel to remove excess oil.
For Kadhi (Yogurt Curry):
1. In a mixing bowl, whisk the yogurt until smooth. Now mix well besan, turmeric powder, red chili powder and salt with this yogurt and make a lump-free paste.
2. Heat oil or ghee in a deep saucepan. When the ghee or oil is hot, add cumin seeds, mustard seeds, dried red chilies, asafoetida, curry leaves in it and sauté for a minute or two until the seeds crackle.
3. Pour the yogurt mixture into the pan and stir continuously so that no lump form. Add water gradually to achieve your desired consistency (usually around 2-3 cups). Bring it to a boil and then simmer on low heat for about 15-20 minutes, stirring occasionally.
4. Add the fried badi into the kadhi and let it simmer for an additional 10-15 minutes. The badi will absorb some of the kadhi flavors.
For Tempering (Tadka):
1. In a small pan, heat ghee. Add cumin seeds, mustard seeds, asafoetida, dried red chilies, and fenugreek seeds. Allow them to crackle.
2. Pour this tempering (tadka) over the prepared Kadhi Badi.
3. Serve hot with steamed rice.
Kadhi Badi is a delicious and comforting dish with a tangy yogurt curry and crispy dumplings. Enjoy your meal.
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