Karhi
4
servings15
minutes45
minutes150
kcalKarhi, is a dish that originated in Rajasthan. It has a gravy based on gram flour, veggie fritters called pakoras, and a sour taste due to the addition of yogurt (dahi). It is commonly eaten with cooked rice or roti.
Ingredients
250 grm. Yogurt preferably one which is sour OR
675 ml Alternatively, you can use buttermilk or lassi instead of yogurt
6 tbs. Besan
1 Onion-small-chopped
1 tsp. Salt (adjust to taste)
1/2 tsp. Chili (Lal Mirch)-powder
1/2 tsp. Turmeric (Haldi)-powder
8 Curry Leaves (Karhi Patta)
1/4 tsp. Mustard Seeds (Rai)
1/4 tsp. Carom Seeds (Ajwain)
1 tsp. Cumin Seeds (Zeera)
1 pinch Asafetida (Heeng)
- Pakoray
6 tbs. Besan
1/2 tsp. Salt
1/4 tsp. Chili (Lal Mirch)-powder
3 Green Chilies-chopped
1/4 tsp. Cumin Seeds (Zeera)
1/2 tsp. Baking Powder
1 pinch Asafetida (Heeng)
1 Onion-small-chopped
Directions
- Whip the yogurt into a smooth paste. Add basin, salt, pepper, turmeric (Haldi) and chopped onion and mix well.
- Add 3-4 cups of water and leave to cook partially covered on low heat.
- When the onion has softened and the curry has attained the desired consistency add Pakoray.
- PAKORAY
- Mix together all the ingredients to make a thick paste and deep fry tablespoon fulls to make Pakoray.
- BAGHAR: In about 1½ tbs. oil fry cumin seeds (Zeera)), curry leaves, rai and carom seeds (Ajwain) and add together with hot oil to Karhi.
- Remove from heat and serve with chapati or plain boiled rice.
