Entrees, Vegetarian

Karhi

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Karhi

0 from 0 votes
Course: MainDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

150

kcal

Karhi, 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.

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