Bihari Kadhi
Veg
Yogurt-and-besan gravy with a sharp mustard seed and dried red chilli tempering in mustard oil — thinner and tangier than North Indian kadhi, often without pakoras, eaten with rice as a daily comfort meal. The mustard oil tempering gives it a distinctly pungent edge absent in Punjabi or Rajasthani versions.
Cuisines
Bihari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | besan (gram flour) |
| 1/2 cup | sour curd |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | asafoetida |
| 2 tablespoons | oil |
| 1 teaspoon | salt |
| 2 cups | water |
| 1 | green chili, chopped |
| 1 tablespoon | ginger, grated |
| 1 tablespoon | garlic, minced |
| 1 tablespoon | coriander leaves, chopped |
Instructions
- 1 In a mixing bowl, combine besan, sour curd, turmeric powder, red chili powder, and salt with water to form a smooth batter.
- 2 Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Allow them to splutter.
- 3 Add asafoetida, chopped green chili, grated ginger, and minced garlic to the pan. Sauté for a minute.
- 4 Pour the besan-curd mixture into the pan, stirring continuously to avoid lumps.
- 5 Cook on low heat, stirring occasionally, until the kadhi thickens and the raw smell of besan disappears.
- 6 Garnish with chopped coriander leaves before serving.
Tips
Serve with steamed rice for a complete meal.