KADHI BADI

A North Indian Delicasy

INGREDIENTS

1 cup besan

1 cup yoghurt

½ tsp turmeric powder, ½ tsp red chilly powder

3-4 bay leaves, 6-8 curry leaves

½ tsp methi (fenugreek) seed, a pinch of azwine (carom seed)

A pinch of hing (asafetida), 2 tsp jeera (cumin seed)

½ tsp Rai (black mustard seed)

3-4 akhkha red chilly (whole)

3-4 green chilly silted length wise

½ cup oil

Salt to taste

PREPARATION & METHOD

FOR BADI

1 Take a bowl, add besan with little water to make thick paste of it, add a pinch of salt and whisk it thoroughly either with hand or hand mixture for some time (This is a very important process, the more you whisk, better result you will get and this will make the badi to be made very soft.)

2 Now heat oil in a kadahi, pour 1 tsp of the whisked besan at a time and pour it into the oil, repeat the process 5-6 time and fry the badi till it is done from all the side and of golden brown color. Remove it and keep aside.

3 Repeat the process with remaining whisked beasn and keep aside. Take out the oil and keep aside

FOR KADHI

1 Take a bowl, add yoghurt, turmeric powder, azwine, red chilly powder and salt to taste, whisk it thoroughly and keep aside.

2 Heat the kadahi again and add 3-4 tsp oil, add jeera, rai, bay leaves, curry leaves, methi dana, a pinch of hing and azwine, let it splutter, now add reed chiily, green chilly and cook for few minutes, take out the kadahi from the flame and let it to be cool

3 Now add whisk curd and badi together, heat the kadahi again on flame and cook on slow flame till the gravy is of desired consistency.

Serve hot with Roti or Rice.

NOTE:

It is a very popular dish in North India, is eaten with rice or roti, no need of daal, when the curry leaves and black mustard seed are added, it make the dish as South Indian recipe.

The yoghurt must be added in cool condition other wise if added in hot kadahi, the curd will split

The kadahi and badi should be cooked on low to medium flame to give the best result