INGREDIENTS
PROCESS
1. Mix together items no. 1 to 5 (Curd, Besan, Salt, Haldi & Lal Mirch) in a mixie with 2 glasses of water.
2. Heat oil in a pan and fry whole red chillies (optional) till they start changing colour. Add Methi dana and stir till it is golden in colour taking care that it should not get burnt. Quickly pour the Curd-Besan mix.
3. Keep stirring occasionally till it starts boiling. Reduce heat and let it simmer till desired consistency is reached. Add a little water, if necessary.
4. For special tempering (optional), heat Desi Ghee, add jeera, heeng and lal mirch powder and pour over karhi before serving.
USEFUL TIPS
1. This is the basic version of karhi. For other versions of Karhi, standard as well as ultimate, please type Karhi on the search bar on the left hand top corner of the blog.
2. Karhi goes very well with plain boiled rice or khichri.
3. Can be made in a jiffy without much hassles.
4. In case the curd is not sour enough, leave it outside the fridge overnight or add amchoor powder or squeeze some lemon juice to make it sour.
- Sour curd - 2 cups
- Besan (Refined Gram Flour) - 4 tbs heapful
- Salt - 1 tsp (as per taste)
- Haldi (Turmeric Powder) - 1/2 tsp
- Lal Mirch (Red Chilly) Powder - 1/4 tsp
- Methi/Methre ( Fenugreek Seeds) - 1/2 tsp
- Sabut Lal Mirch ( Red Chillies Whole) - 3 (optional)
- Cooking Oil - 2 tbs
- Special Seasoning (Optional): Desi Ghee (Clarified Butter) 1 tsp, Jeera ( Cumin seeds) 1/2 tsp, Heeng (Asafoetida) Powder - 1/4 tsp, Red Chilliy powder -1/4 tsp.
PROCESS
1. Mix together items no. 1 to 5 (Curd, Besan, Salt, Haldi & Lal Mirch) in a mixie with 2 glasses of water.
2. Heat oil in a pan and fry whole red chillies (optional) till they start changing colour. Add Methi dana and stir till it is golden in colour taking care that it should not get burnt. Quickly pour the Curd-Besan mix.
3. Keep stirring occasionally till it starts boiling. Reduce heat and let it simmer till desired consistency is reached. Add a little water, if necessary.
4. For special tempering (optional), heat Desi Ghee, add jeera, heeng and lal mirch powder and pour over karhi before serving.
USEFUL TIPS
1. This is the basic version of karhi. For other versions of Karhi, standard as well as ultimate, please type Karhi on the search bar on the left hand top corner of the blog.
2. Karhi goes very well with plain boiled rice or khichri.
3. Can be made in a jiffy without much hassles.
4. In case the curd is not sour enough, leave it outside the fridge overnight or add amchoor powder or squeeze some lemon juice to make it sour.
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