KCB 3.5: Gujarati Yogurt Soup (Karhi)
Gujarati Yogurt Soup (Karhi)
Karhis (or Kadhis) are smooth yogurt-based dishes that are served with rice. They are sometimes thick and sauce-like, as in the case of northern Indian Karhi. This Karhi recipe from Gujarat is traditionally soup-like with a hint of sweetness. Serve with Boiled Rice or Rice and Mung Bean Stew.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 20 minutes
• YIELD: Enough for 5 or 6 persons
• COOKING TIME: 20 minutes
• YIELD: Enough for 5 or 6 persons
• 3 tablespoons (60 ml) sifted chickpea flour
• 2 cups (500 ml) water
• 1 1/2 cups (375 ml) yogurt
• 1/2 teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) sugar
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) ghee or oil
• 1 teaspoon (5 ml) black mustard seeds
• 2 hot green chilies, minced
• 1 teaspoon (5 ml) minced fresh ginger
• 8-10 curry leaves (fresh if possible)
• 1 teaspoon (5 ml) fenugreek seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) chopped fresh coriander
• 2 cups (500 ml) water
• 1 1/2 cups (375 ml) yogurt
• 1/2 teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) sugar
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) ghee or oil
• 1 teaspoon (5 ml) black mustard seeds
• 2 hot green chilies, minced
• 1 teaspoon (5 ml) minced fresh ginger
• 8-10 curry leaves (fresh if possible)
• 1 teaspoon (5 ml) fenugreek seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 tablespoon (20 ml) chopped fresh coriander
1. Place the sifted chickpea flour and 1/4 cup (60 ml) of the water into a small bowl and whisk to a smooth paste. Add the rest of the water and whisk again. Carefully whisk in the yogurt, turmeric, sugar and salt.
2. Pour this mixture into a heavy based 4-litre/quart saucepan and, stirring constantly, bring it to a boil over moderate heat. Reduce the heat and simmer for 10 minutes, stirring often.
3. Heat the ghee or oil over moderately-high heat in a small pan. Saute the mustard seeds in the hot oil. When the seeds crackle, add the chilies, ginger, and curry leaves. Once the curry leaves darken, add the fenugreek. Stir until the fenugreek seeds darken a few shades. Add the asafoetida and stir to mix; then add the contents of the pan to the simmering Karhi. Stir well, remove from the heat, and cover. Serve hot, garnished with fresh coriander leaves.
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