Karhi Recipe

Posted by sepoy on February 11, 2009 · 1 min read

Per demands, interested readers can go to Awaz-e Sukhun's Karhi recipe to learn how my mother makes it. The author of the blog, the Sukhun-var, has snuck into our house and pilfered my dearest amma's secrets. Perilous times.


sarahjane | February 11, 2009

Do you think you can get her recipe for the beets dish? I WANT TO MAKE IT.

SP | February 15, 2009

Hmm, almost identical to my mom's recipe, the main difference being the use of heeng. Pasting mom's below (the sourness of the yogurt is key, you should try to leave it out for a full day or more). Beat half a cup of besan into half a litre of sour yogurt. Add a litre and a half of water and half a teaspoon of turmeric powder. Set aside. Heat a little oil in a kadhai. Add a scant quarter tsp hing (asafoetida) after heating the oil, then scant half tsp rai (mustard seeds), slightly more of fenugreek seeds, pinch of saunf (fennel seeds), a teaspoon of ginger garlic paste, 5 karipattas and lastly quarter tsp chili powder (or 2-3 whole dried red chillies) and 2 tsp salt. Add dahi mix. Keep stirring till it stops boiling over (i.e. reaches a stable, gentle bubbling-boil) 15/20 minutes. Then leave it on low heat for another 30 minutes stirring occasionally till it reaches the desired consistency. Pakoras onion green chillies and dhaniya) can be made and put in at this stage. Tarka: Heat a little oil/ghee in a pan, half a teaspoon of jeera( whole jeera and not powder), red chili powder and pour over the karhi in its serving bowl.

desiknitter | February 20, 2009

Thank you! :)