Kadhi bari
Kadhi bari
CourseMain course (Curry)
Place of originIndia and Nepal
Region or stateIndia (Uttarakhand, Bihar, Jharkhand and Uttar Pradesh)[1] and Nepal (Madhesh, Province No. 1, Lumbini and Bagmati provinces)[2]
Main ingredientsGram flour, Dahi, salt, onions, chili peppers, turmeric powder
Ingredients generally usedTejpatta, coriander leaves

Kadhi bari or bari kadhi[3] is a South Asian vegetarian curry, made up of gram flour, dahi and spices.[4] This vegetarian dish is popular in Uttarkhand, Bihar,[5] Jharkhand and Uttar Pradesh states of India[6] as well as in Bagmati, Lumbini, Madhesh and No.1 provinces of Nepal.

The bari is made from paste of besan in a dumplings, which is later deep fried in cooking oil and Kadhi is made from mixing dahi, gram flour and spices.[7] This dish is generally eaten in summer and festivals like Holi, Jur Sheetal and Krishna Janmashtami. It is usually served with steamed rice, but it can also be served with roti and puri.[8][9]

References

  1. ↑ Ranjan, Nilesh. (2015). Half the Destination. Delhi: Vij Books India Private Limited. p. 10. ISBN 978-93-85505-61-4. OCLC 918623317.
  2. ↑ "Kadhi badi: a marriage of pakoda and curd". kathmandupost.com. Retrieved 2020-05-19.
  3. ↑ "Bihari Bari-Kadhi - The Mad Scientists Kitchen". themadscientistskitchen. 31 December 2017. Retrieved 2020-05-18.
  4. ↑ "Kadhi Bari". pulses.org. 9 March 2016. Retrieved 2020-05-18.
  5. ↑ "Kadhi Badi (Mithila Style) Badi Bhaat". Cook With Tutu. 2018-09-23. Retrieved 2020-05-18.
  6. ↑ "Besan Ki Kadhi Recipe". NDTV Food. Retrieved 2020-05-18.
  7. ↑ Anantham, Nithya. "Bihari Style Kadhi Bari Recipe". Archana's Kitchen. Retrieved 2020-05-18.
  8. ↑ "Kadhi Bari". Zayka Ka Tadka. Retrieved 2020-05-18.
  9. ↑ Sinha, Udai Prakash, 1956- (2012). Bihar tourism : retrospect and prospect. New Delhi: Concept Pub. Co. p. 207. ISBN 978-81-8069-799-9. OCLC 765111579.{{cite book}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)
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