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Recipes >> Curry Recipes > Kadhi (Karhi)

Kadhi (Karhi)

Kadhi (Karhi)
Prep Time
15 Mins
Cook Time

20 Mins
Serves

2-4
Heat the oil in a wok (kadhai). Add the asafetida, mustard seeds and cumin seeds.
Viewed: 24004
Source:  KhanaPakana.com
10 Ratings
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Ingredients

  • Gram flour (besan) 3 tbsp / 45 gm
  • Oil 2 tbsp / 30 ml
  • Asafoetida (hing) 1/4 tsp / 1 1/2 gm
  • Mustard seeds (rai) 1/2 tsp / 3 gm
  • Cumin seeds (jeera) 1/2 tsp / 3 gm
  • Onion, big, chopped 1
  • Yoghurt (dahi), sour 1 1/4 cups / 250 gm
  • Garlic (lasan) paste 1 tbsp / 15 gm
  • Green chillies, ground to paste 2
  • Red chilli powder 1/4 tsp / 1 1/2 gm
  • Turmeric (haldi) powder 1/4 tsp / 1 1/2 gm
  • Salt to taste
  • Water 2 cups / 400 ml
  • Curry leaves (kadhi patta) a few sprigs
  • Green coriander (hara dhaniya),
  • chopped 1 tbsp / 15 gm

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Cooking Directions

  1. Heat the oil in a wok (kadhai).

  2. Add the asafetida, mustard seeds and cumin seeds.

  3. When they crackle, add the onion and fry till the onion browns.

  4. Whisk the yoghurt with the garlic paste, green chilli paste, red chilli powder, turmeric powder, gram flour and salt.

  5. Add water and stir.

  6. Add to the wok (kadhai) and bring to a boil.

  7. Add the curry leaves and then simmer for 10 minutes.

  8. Garnish with green coriander.

  9. Serve with rotis or plain boiled rice.

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Comments posted by users for Kadhi (Karhi) recipe:

  1. I add 1/4 tsp or so of Methi and a little ginger as well. I'm not a cook by history, but this recipe is turning out better and better with practice.

    on Oct 10 2011 9:03PM Report Abuse SA

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