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Kadi is a yoghurt-based dish enjoyed across India. The popular Punjabi kadi with onion pakodas, Sindhi kadi with vegetables, or a sweeter Gujarati kadi are just a few versions. Try out the traditional Bihari-style Kadi Badi with simple ingredients but high on flavor.
For the badis
- 1 cup gram glour (besan)
- 1/2 tsp carrom seeds (ajwain)
- 1/2 tsp salt
- 1/4 tsp turmeric powder (haldi)
- 1/4 tsp Kashmiri red chilli powder
- 1/2 cup water
- Oil for deep frying
For the kadi
- 1 cup curd
- 2 tbsp gram flour (besan)
- 3 cups water
- 1 tbsp mustard oil
- 1 tsp cumin seeds (jeera)
- 1/2 tsp fenugreek seeds (methi dana)
- 1/4 tsp asafoetida (hing)
- 1 tbsp ginger garlic paste
- 1-2 green chillies finely chopped
- 1 tsp salt or to taste
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp garam masala powder
For the tempering
- 1 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1/4 tsp Kashmiri red chilli powder
- 1-2 whole dry red chillies
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To begin, prepare the badis. Take gram flour (besan) in a bowl. Add carrom seeds (awain), salt, red chilli powder, and turmeric powder. Add in water in batches to make a thick paste of dropping consistency. Beat well to aerate the batter so that the badis are soft and fluffy.
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Heat oil for deep frying. Drop the batter into hot oil to make small badis. Deep fry until slightly golden. Remove and keep aside.
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In another bowl, whisk together the curd and besan.
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Heat mustard oil in a pan. Add in the cumin seeds, fenugreek seeds, and asafoetida (hing). Allow them to crackle.
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Next, add the ginger garlic paste with chopped green chillies. Saute for a minute.
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Now add the curd and besan mixture you prepared earlier. Mix well. Allow it to come to a boil, stirring constantly, or the kadi will clump together.
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When it comes to a boil, add the salt and turmeric powder. Mix well. Reduce the heat and let it cook for around 10 minutes until it is nice and creamy.
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Add in the badis and garam masala powder. Mix well. Cook for a few more minutes.
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Transfer the Kadi Badi to the serving dish.
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Prepare the tempering. Heat oil in a tempering pan. Add in cumin seeds, red chilli powder, and whole red chillies. Pour this tempering over the kadi.
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The Bihari-Style Kadi Badi is ready to serve. Serve hot with boiled rice.
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This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Ratna Prabha.