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  • Karhi

    Gram Flour – 1/2 cup

  • Yoghurt — One 3/4 cups
  • Salt to taste
  • Turmeric Powder – One teaspoon
  • Soda Bicarbonate — a pinch
  • Carom Seeds — 1/2 teaspoon
  • Green Chillies – Five, chopped
  • Groundnut Oil – Four tbsp, for frying
  • Potatoes – 3/4 cup, cut in to rounds
  • Onion – 3/4 cup, thick rounds
  • Cumin Seeds – 1/2 teaspoon
  • Mustard Seeds — 1/4 teaspoon
  • Fenugreek Seeds – 1/4 teaspoon
  • Red Chillies – 4, whole

How to make Karhi

  • Whisk yoghurt, salt, red spicy pepper powder, turmeric powder and fifty percent the gram flour inside a bowl. Maintain apart.
  • Filter the other half of the actual gram flour and soda bi-carbonate together.
  • Add the actual carom seeds and sufficient drinking water to create a thick batter. Beat nicely.
  • Include green chillies.
  • Heat enough oil inside a kadai in order to heavy fry.
  • Decrease large spoonfuls from the player within the oil to get One 1/2 inch puffy dumpling.
  • Cook till gold dark brown.
  • Remove and keep apart.
  • Warmth 3 tablespoons of oil in a pot.
  • Add the yoghurt mixture as well as 120ml/7 to 8 tablespoons of drinking water.
  • Bring to the boil, reduce as well as simmer with regard to Eight to ten moments, stirring constantly to avoid the yoghurt from curdling.
  • Include potatoes as well as onions; cook till potatoes tend to be sensitive.
  • Include dumplings, simmer with regard to Thirty-five minutes, eliminate as well as transfer to some serving dish.
  • Warmth the rest of the oil (1tbsp) in a small pan.
  • Add the actual cumin, mustard and fenugreek seeds as well as saute till these people crackle.
  • Add whole red chillies; eliminate from fireplace as well as put this tempering within the hot curry.
  • Serve warm, garnished along with chopped cilantro and combined with boiling grain.
  • Karhi is ready to serve.

Marathi Kadhi Recipe

Ingredients for Marathi Kadhi

  • Yogurt – one bowl
  • Gramflour – one heaped tablespoon
  • salt – to taste
  • sugar – 1 heaped tablespoon
  • green chilli – 3/4
  • ginger 1 finger sized (my finger :D)
  • mustard seeds 1/2 teaspoon
  • curry leaves about 15-20
  • oil 3 tablespoon
  • water 1.5ltr
  • crush the ginger and chilli

How to make Marathi Kadhi

  • mix the yoghurt and gramflour and whisk together gently (you don’t want butter to come out of the yoghurt now, do you!?) till no lumps, to which add sugar, salt, and water. mix well till uniform and add crushed ginger and chilli.
  • heat oil on high in a deap saucepan and add mustard seeds and curry leaves. after 5-10 seconds, add the yoghurt mix and keep stirring till the boil comes. boil for another 5 mins on high heat, stirring regularly, and then turn heat to mid (4 to 5 o’clock) and stir intermittently for 20 mins. Done 🙂

Kaalan (Kerala Style) Karhi Recipe

Kaalan Karhi Ingredients

Kaalan (Kerala Style) Karhi Recipe

  • 1 large cucumber skinned and seeded and cut into large cubes
  • (substitute with plantain/yam/mango/pineapple)
  • 3 small Thai green chilies slit
  • 1/4 tsp red chilli powder
  • 1/4 tspturmeric powder
  • salt to taste
  • 3 cups yogurt stirred well
  • To Grind
  • 3/4 cup grated coconut (fresh/frozen available in Indian grocery stores)
  • 1/4 tsp cumin seeds
  • For Seasoning
  • 1 tbsp oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 3 whole dry red chilies
  • a few curry leaves

How to make Kaalan (Kerala Style) Karhi Recipe

  • Grind the coconut and cumin seeds with just enough water to make a really smooth paste.
  • Cook the vegetables with the green chilies, red chili and turmeric powders, salt and a cup of water in a large saucepan till the vegetables are tender.
  • Add the ground coconut paste to the saucepan and bring to a boil. Reduce the heat and cook for two minutes. Stir in the yogurt and mix well. Cook on low heat till the liquid is heated through, but do not let it boil otherwise the yogurt will curdle. Remove from the heat.
  • In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown. Pour this over the curry and mix well.
  • This karhi keeps well in the refrigerator for couple of days. Do not reheat, just bring it back to room temperature before serving with warm rice.

Punjabi Karhi Recipe

Ingredients for Punjabi Karhi

Punjabi Karhi Recipe

  • 1 cup Gram flour
  • 1/4 cup Chopped onion
  • 1/4 cup Chopped potato
  • 1 tsp Ajwain..
  • 1 tsp Red chili powder.
  • 1 tsp Chopped ginger.
  • 1/2 tsp Baking powder.
  • Oil for deep frying
  • Salt As per taste
  • 1 cup Kadhi Curd (yogurt)
  • 1/4 cup Gram flour
  • 2 no. Dry red chili whole
  • 1 tsp Turmeric powder.
  • A pinch Asafetida
  • 1 tsp Fenugreek seeds.
  • 2 tbsp Oil.
  • Salt As per taste

How to make Punjabi Karhi

  • Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
  • Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
  • Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
  • Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
  • Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
  • Serve punjabi kadhi hot with steamed rice.

Gujrati Karhi Recipe

Ingredients for Gujrati Karhi

  • 2 tablespoons gram flour
  • 2 teacups fresh curds
  • 1 teaspoon chilli-ginger paste
  • 2 curry leaves
  • 2 tablespoons
  • sugar (approx.)
  • 2 tablespoons chopped coriander
  • salt to taste
  • For the tempering
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • a pinch asafoetida
  • 1 red chilli broken into pieces
  • 2 teaspoons ghee

How to make Gujrati Karhi

  • Mix the gram flour, curds and 3 teacups of water. Beat.
  • Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
  • Boil whilst stirring for a while.
  • Prepare the tempering by heating the ghee
  • and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
  • Add the tempering to the kadhi and boil for a few minutes.
  • Sprinkle coriander on top and serve hot.

Karhi Recipe

Ingredients for Karhi

  • 1 cup of Gram flour(Basan)
  • 1 kilo Yogurt(Dahi)
  • 1tsp Red Chillies powder or to taste
  • 1tsp Salt or to tasteClick to find more about Curry leaves
  • Oil 3tbs
  • 1tsp Coriander seeds
  • 1/4tsp Tamarind Paste(Imli)
  • 1tsp Green chillies
  • 1tbs Coriander leaves
  • 1tsp White Zeera
  • 1 Medium Onion
  • 2 or 3Cloves of garlic
  • 1 inch piece of Ginger

Ingredients For Karhi Pakoras

  • 1 cup basan
  • 1tsp of Red Chillies powder
  • 1tsp of Salt
  • 1 tablespoon of Coriander leaves
  • 1tbs of Mint leaves
  • 1/4tsp Baking powder
  • 1 small onionClick to find more about onion
  • 1tsp Green chillies
  • 1tsp white zeeraClick to find more about zeera
  • Oil for frying pakoras

How to make Karhi

  • Cut onion in thin slices .Heat the Oil and put onion in it .
  • Make the paste of Garlic,Ginger and green chillies and then put in onion.
  • Lightly grind Zeera&Coriander seeds and mix in onion and garlic mixture and cook on medium heat.
  • Put Red chillies,Salt,Curry leaves and Tamarind paste and cook until oil appears on top.
  • Meanwhile,Mix 1 cup of Basan in Yogurt and make a smooth paste by adding small amount of water.
  • Add this yogurt mixture in onion mix and cook by mixing it well.Don’t stop mixing till it becomes boil.Then turn heat level low and leave it cook slowly till it becomes thicken.

How to make Karhi Pakoras

  • Cut the onion in the way we cut for an Omlete.and mix it with basan and water to make smooth paste.lightly ground coriander and zeera seeds with green chillies and them mix in basan mixture.Add all ingredients in the paste and set a side for 1/2 an hour.
  • Fry Pakoras in deep fry pan and take them out in a plate.
  • When karhi becomes thick add 1 cup boiling water and let it cook again,when it comes to boil add pakoras in karhi and then cook on low heat for 10minutes.Garnish with coriander leavesClick to find more about coriander leaves.

Serve with Rice or Chapati.