Kadhi-Badi (curd based gravy with fried dumplings)

Fasting is just another way of paying your respects to the almighty in north India especially Bihar and UP. Be it the auspicious chhath puja, durga puja, shivratri, teej, jeetiya or janmashtami. I have grown up watching my mom observe fasts and break it the next morning and how...with choicest of curries and fritters adorning our plates and tummy as well. Well! the fast did not mean much to us other than waiting for the next day for the sumptuous meal. One of the common dish is kadhi-badi, a curd based gravy with fried besan dumplings. Every household has their own version of kadhi-wadi recipe and are tasty in any form.

I had planned a lot this teej but my daughter caught cold and I decided to give a miss to the other side dishes and was content with simple kadhi-badi-chawal combo which is delicious on any given point of time and even the next day. Hope you enjoy this someday....and thank me for this post.

                                                                photo by Neetu Narayan

Ingredients:

For the kadhi

1 cup curd (sour if possible)

1 tbs besan

1 tbs of ginger-garlic paste

1 tsp black pepper powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp  turmeric powder

1tsp red chilli powder

1-2 slit green chillies

Green coriander leaves for garnishing

Salt to taste

For badi

1 cup of besan

1 tsp of carom(ajwain) seeds

½ tsp of onion(kalongi) seeds

1 tsp turmeric powder

2 tbs chopped onion (1 medium)

Oil for frying

Salt to taste

For tempering

1 tsp cumin seeds

2-3 whole dry red chillies

Few sprigs of curry leaves

1 tbs oil

Preparation:

Mix all the ingredients of badi except oil and make a thick paste with water and leave it aside for 15 minutes. For kadhi, mix together curd, besan, salt and spices and 2 cups of water. Beat well for 5 minutes so that no lumps remain and is smooth. You can add more water if you prefer thin gravy.

Method:

For tempering, heat oil in a bigger vessel. Add cumin seeds and let it splutter. Add whole red chillies and sauté till they release an aroma. Add curry leaves. Now add the kadhi mix. Add slit green chillies and let it simmer on low flame for 15 minutes. In the meanwhile, deep fry the badi batter into small dumplings. I keep them small as they absorb the gravy fast. Put the badi in the kadhi gravy that is simmering away. Cover and cook for 5 more minutes. Garnish with green coriander leaves. Serve with rice.