Kadhi Badi. Kadhi bari recipe, kadhi pakora recipe, kadhi bari recipe in Hindi, kadhi recipe, kadhi bari recipe Bihari style, Bihari kadhi, kadhi pakora, Besan yogurt kadhi pakora, Dhaba style kadhi pakora, restaurant. Kadhi badi is a mix of thick gravy that is served with pakodas made of chickpea flour. It's dense, a little sour and is mostly served with rice.

Kadhi Badi

It can be cooked in various ways, let's learn the basic. Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. You can cook Kadhi Badi using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Kadhi Badi

Prepare of For Kadhi.
Prepare 1/4 cup of gram flour (besan).
It's 1 cup of curd.
You need 3/4 tsp of salt.
It's 1 tbsp of turmeric powder.
It's 1/2 tsp of kashmiri red chilli powder.
Prepare 1 tsp of fenugreek seeds (methi).
Prepare 4 cup of water.
It's 1 tbsp of oil.
It's 2 of green chilli slit.
You need 1 tbsp of ginger-garlic paste.
It's 2 tbsp of coriander leaves.
Prepare of For tempering.
It's 2 tbsp of oil.
Prepare 1 tsp of mustard seeds.
It's 1/2 tsp of cumin seeds (jeera).
You need Pinch of hing.
It's 10-12 of fresh curry leaves.
You need 4 of dried red chilli.

It is often eaten with boiled rice or roti. Punjabi kadhi recipe With step by step photos - this is my mother in law's recipe of making Kadhi chawal and rajma chawal combo is quite famous in Punjabi homes. Each state and region have their. Kadhi Channa- Badi by Sister Tripti Chaturvedi.

Kadhi Badi instructions

In a large mixing bowl take besan mix it properly using little water..
Now add curd and mix the mixture add salt, turmeric powder, kashmiri red chilli powder and 4 cups of water and whisk it..
Take a kadai put some oil, add fenugreek seeds, ginger garlic paste, green chilli slits and saute for 2 mins. Now add the kadhi mixture and get it to a boil, stir thoroughly. Cover it and let it cook for at least 10-15 mins in medium low flame..
Once boiled, put all the pakodas or bari into your mixture and cook it for another 2 minutes and add coriander leaves..
For tempering, take a tadka pan, put some oil, add mustard seeds, cumin seeds & hing and let it crackle, now add dried red chillies, curry leaves and cook for 1 min..
Now pour the tadka into your kadhi. And it's done. Serve hot with rice or chapatti. Enjoy..

Zabeena Prasanna on Kadhi Channa- Badi by Sister T??? Gautam on Dahi Ki Kheer by Mom Brijesh??? Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and???well???better. All you need to make it are yogurt, chickpea flour, and spices. But don't let the simplicity fool you. Though kadhi is popular throughout India, most regions have created their distinct versions which vary in ingredients, additional One of the most popular is the Punjabi kadhi, which is characterized by its..gujarati kadhi, sindhi kadhi, maharshtrian kadhi and kadhi pakoda from north india. however this recipe post describes about the no onion no garlic rajasthani kadhi recipe. Funny, my husband (who loves karela, or atleast I thought so) is already tired of eating my karela subji and its been barely a year since I started making it.