Dahi Kadhi or Karhi is a famous Indian dish recognised for its authentic taste. It is basically a curd based thick curry made with spices and chickpea flour relished with white rice, jeera rice or kichdi. In Northern India, pakoras are added to this kadhi. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha or rice. It is really very light to the stomach. Rajasthani and Gujarati kadhi are sweeter than the other variants, because sugar or jaggery is added to it. It is eaten without pakoras and its consistency is slightly thinner. Variations on this basic dish also includes the addition of certain vegetables for eg. Okra in which case it is known as bhinda ni kadhi. In Punjab Kadhi is also a simple, quick winter meal where pakoras are added, it is relished with basmati rice or with roti. Bishnoi and Bagri tribe usually make kadhi in evening every day.
In Southern part, it is tempered with asafoetida, mustard seeds, cumin, and fenugreek. These healthy spices impart a flavourful aroma to the entire dish. The curry is thickened with ground split chickpea soaked overnight... with ground grated coconut, whole coriander seeds and dry red chillis. Fritters are added for special occasions like ceremonies. It is called Majjiga Pulusu in Telugu, Mor Kulumbu in Tamil & Kaalan in kerala.
Ingredients :
2 cups curd
4 tblsp chickpea flour (Besan)
4 cups water
1/4 tsp turmeric powder
4-5 green chilli minced
1 inch ginger minced
1 tblsp oil / ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
3-4 fenugreek seeds
1 sprig curry leaves
1 dry red chilli
3 tsp sugar
salt to taste
1/4 cup chopped coriander leaves
Method :
1. In a wide bowl combine chickpea flour and dahi & whisk well ... now add water and turmeric and mix well.
2. Heat oil/ ghee in a kadai.. add mustard seeds, cumin seeds. When seeds crackel add asafoetida, fenugreek seeds, curry leaves, broken red chilli and saute for a few seconds.
3. Now add the whisked curd mixture, ginger, green chilli, salt and sugar. Mix well & let it come to boil on a high flame. Keep stirring.
4. Reduce the flame and let it simmer for more 6-7 minutes.
5. You can adjust the consistency of the kadhi as per your preference ( thick or diluted )
6. Switch off the flame and add chopped coriander leaves.
7. Serve hot with steamed rice or kichdi.
In Southern part, it is tempered with asafoetida, mustard seeds, cumin, and fenugreek. These healthy spices impart a flavourful aroma to the entire dish. The curry is thickened with ground split chickpea soaked overnight... with ground grated coconut, whole coriander seeds and dry red chillis. Fritters are added for special occasions like ceremonies. It is called Majjiga Pulusu in Telugu, Mor Kulumbu in Tamil & Kaalan in kerala.
Ingredients :
2 cups curd
4 tblsp chickpea flour (Besan)
4 cups water
1/4 tsp turmeric powder
4-5 green chilli minced
1 inch ginger minced
1 tblsp oil / ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
3-4 fenugreek seeds
1 sprig curry leaves
1 dry red chilli
3 tsp sugar
salt to taste
1/4 cup chopped coriander leaves
Method :
1. In a wide bowl combine chickpea flour and dahi & whisk well ... now add water and turmeric and mix well.
2. Heat oil/ ghee in a kadai.. add mustard seeds, cumin seeds. When seeds crackel add asafoetida, fenugreek seeds, curry leaves, broken red chilli and saute for a few seconds.
3. Now add the whisked curd mixture, ginger, green chilli, salt and sugar. Mix well & let it come to boil on a high flame. Keep stirring.
4. Reduce the flame and let it simmer for more 6-7 minutes.
5. You can adjust the consistency of the kadhi as per your preference ( thick or diluted )
6. Switch off the flame and add chopped coriander leaves.
7. Serve hot with steamed rice or kichdi.
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