Name: Karhi
Prep time: 20 min
Total time: 20 min
Ingredients: For karhi paste:; Ginger (A knob of ginger); 5 cm Fresh yellow turmeric; 5 cm Orange turmeric or a pinch of turmeric powder; 1 – Fresh coriander leaves (finely chopped); 15 nos Curry leaves; 2 – Small hot green chillies; 3 nos Garlic pods; Baby peas (A handful/several pods); 1 – Salt; 2 cups Plain yoghurt; 4 – Water; 2 tbsp Besan flour (Chickpea); 1 tsp Sugar; 3 tbsp Karhi paste; 1 tsp Salt; 1 tbsp Ghee; 1 tsp Fenugreek seeds (Uluva); 1 tsp Whole cumin seeds (Jeerakam); 1 tsp Mustard seeds; 10 nos Curry leaves; 1 ½ Ladys finger (sliced); 2 nos Whole chillies; Coriander leaves for garnishing; Chopped dill for garnishing; Fenugreek greens for garnishing

Karhi

Hot Yoghurt Soup

Print Recipe

Prep Time 20

Total Time 20

Cuisine Andhra

Servings people

Ingredients

For karhi paste:
Ginger A knob of ginger
5 cm Fresh yellow turmeric
5 cm Orange turmeric or a pinch of turmeric powder
1 – Fresh coriander leaves finely chopped
15 nos Curry leaves
2 – Small hot green chillies
3 nos Garlic pods
Baby peas A handful/several pods
1 – Salt

For karhi:-

2 cups Plain yoghurt
4 – Water
2 tbsp Besan flour Chickpea
1 tsp Sugar
3 tbsp Karhi paste
1 tsp Salt
1 tbsp Ghee
1 tsp Fenugreek seeds Uluva
1 tsp Whole cumin seeds Jeerakam
1 tsp Mustard seeds
10 nos Curry leaves
1 ½ Ladys finger sliced
2 nos Whole chillies
Coriander leaves for garnishing
Chopped dill for garnishing
Fenugreek greens for garnishing

Instructions

Use a mortar and pestle or a blender to grind or blend all the ingredients for the karhi paste.
Add salt to taste to form masala (curry paste).
Whisk yoghurt, water, flour, sugar and karhi paste to smooth runny mixture and put in large saucepan.
Add salt to taste.
Keep whisking until the flour binds with the yoghurt and bubbles form.
:- This stops the yoghurt curdling when it is cooked.
Heat ghee in a small saucepan.
Add fenugreek and sautT for a few seconds.
Add cumin and mustard seeds and curry leaves, and, after 2 or 3 seconds, add this to yoghurt mixture.
Whisk to combine ingredients.
Return to the heat and whisk slowly until white froth starts to appear. Remove from heat.
Lightly fry some sliced okra and the chillies and stir through soup.
Garnish with a few coriander leaves, chopped dill and some fenugreek greens.