Karhi

by Lakshmi RamNair
Hot Yoghurt Soup
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Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
For karhi:-
  • Plain yoghurt - 2 cups
  • Water - 4
  • Besan flour(Chickpea) - 2 tbsp
  • Sugar - 1 tsp
  • Karhi paste - 3 tbsp
  • Salt - 1 tsp
  • Ghee - 1 tbsp
  • Fenugreek seeds(Uluva) - 1 tsp
  • Whole cumin seeds(Jeerakam) - 1 tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - 10 nos
  • Lady's finger(sliced) - 1 ½
  • Whole chillies - 2 nos
  • Coriander leaves (for garnishing) -
  • Chopped dill for garnishing -
  • Fenugreek greens for garnishing -
Cuisine Andhra
Prep Time 20 minutes
Servings
people
Ingredients
For karhi:-
  • Plain yoghurt - 2 cups
  • Water - 4
  • Besan flour(Chickpea) - 2 tbsp
  • Sugar - 1 tsp
  • Karhi paste - 3 tbsp
  • Salt - 1 tsp
  • Ghee - 1 tbsp
  • Fenugreek seeds(Uluva) - 1 tsp
  • Whole cumin seeds(Jeerakam) - 1 tsp
  • Mustard seeds - 1 tsp
  • Curry leaves - 10 nos
  • Lady's finger(sliced) - 1 ½
  • Whole chillies - 2 nos
  • Coriander leaves (for garnishing) -
  • Chopped dill for garnishing -
  • Fenugreek greens for garnishing -
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Use a mortar and pestle or a blender to grind or blend all the ingredients for the karhi paste.
  2. Add salt to taste to form masala (curry paste).
  3. Whisk yoghurt, water, flour, sugar and karhi paste to smooth runny mixture and put in large saucepan.
  4. Add salt to taste.
  5. Keep whisking until the flour binds with the yoghurt and bubbles form.
  6. :- This stops the yoghurt curdling when it is cooked.
  7. Heat ghee in a small saucepan.
  8. Add fenugreek and sautT for a few seconds.
  9. Add cumin and mustard seeds and curry leaves, and, after 2 or 3 seconds, add this to yoghurt mixture.
  10. Whisk to combine ingredients.
  11. Return to the heat and whisk slowly until white froth starts to appear. Remove from heat.
  12. Lightly fry some sliced okra and the chillies and stir through soup.
  13. Garnish with a few coriander leaves, chopped dill and some fenugreek greens.
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