Karhi (kadhi) is yogurt stabilized with chickpea flour. It has a lovely nutty flavor and is often varied by adding other spices and dahl. Karhi makes a nourishing and filling vegetarian meal served with rice, dumplings or vegetables. Chickpea flour is also gluten free.
Time: 20 minutes. Yield: 3 cups (700 ml) Karhi.
This recipe was inspired by the authentic Karhi recipes from legendary cook Madhur Jaffrey in her excellent book “Eastern Vegetarian Cooking”. She dedicates more than twenty pages to yogurt-based vegetarian recipes and claims authentic Karhis as one of her favorite childhood foods.
We have created a simplified Karhi recipe but the results are still delicious.
- 2 tablespoons Chickpea flour (also known as channa, garbanzo or gram flour)
- 2 tablespoons Water
- 2 cups (500 ml) Plain yogurt
- 3/4 cup (200 ml) Water
- Optional Spices:
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar Fresh chopped coriander leaves to serve
- In a small heavy-based saucepan, off the heat, combine the chickpea flour and the 2 tablespoons of water to make a paste.
- Place the pot on a medium heat, stir in the yogurt and the 3/4 cup of water and continue stirring for 15 minutes until it slightly thickens.
- If you would like to create a spicy karhi, stir in the spices at this point.
- Top with coriander and serve warm with rice and flat breads, or cool and store in a clean glass jar in the refrigerator for up to 3 days.
Stir in 2 teaspoons of peanut butter with the spices for a yummy satay version of Karhi