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
Build a full meal around Bihari Kadhi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Gram Flour |
|
1/2 cup | Yogurt , sour |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
1 teaspoon | Asafoetida |
|
2 tablespoons | Oil |
|
1 teaspoon | Salt |
|
2 cups | Water |
|
1 | Chili , green, chopped |
|
1 tablespoon | Ginger , grated |
|
1 tablespoon | Garlic , minced |
|
1 tablespoon | Cilantro , 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.