Kadhi or karhi is a dish originating from the Rajasthan. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi is added to give it a bit of sour taste. It is often eaten with cooked rice or rotli. In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavor to it.
They are eaten either with boiled rice or roti. In Gujarat and Rajasthan, it is usually served with khichdi,roti,paratha or rice. It is considered a light food.
Kadhi
They are eaten either with boiled rice or roti. In Gujarat and Rajasthan, it is usually served with khichdi,roti,paratha or rice. It is considered a light food..
Ingredients
- 1*250 grams(g) carton of yoghurt
- 2 tablespoons (tbsp) gram flour
- 1 teaspoon(tsp) garlic paste ground green chillies to taste
- 1 teaspoon(tsp) chopped coriander leaves
- 1/2 teaspoon(tsp) mustard seeds
- 1/2 teaspoon(tsp) cumin seeds
- 1/4 teaspoon(tsp) fenugreek seeds
- 1 teaspoon(tsp) sugar
- 1/2 teaspoon(tsp) ground cumin
- 1/4 teaspoon turmeric salt to taste
- 6-7 curry leaves(limbdo)
Instructions
- Whisk together yoghurt, gram flour, garlic, green chillies, cumin powder, sugar, salt, turmeric and 1 pint water
- Heat the oil. Lightly fry the mustard seeds, fenugreek seeds, cumin seeds an 2-3 curry leaves until the seeds start to pop
- Pour the whisked mixture into the saucepan, away from heat. Return to cook over medium heat stirring constantly until the mixture begins to boil
- Add the remaining curry leaves and coriander leaves and cook for about 10 minutes on low heatN.B. If too thick, add more water to dilute Serve with khichri or chhuti khichri
