KADHI (YOGURT-BASED SAUCE)
Provided by Craig Claiborne
Categories condiments
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Leave yogurt or sour cream outside refrigerator overnight so it will sour more.
- Put flour in bowl and add yogurt or sour cream. Stir while adding 5 cups of water.
- Cut chilies in half lengthwise. Cut each length in half crosswise and add to mixture of yogurt or sour cream.
- Cut (do not grind) ginger cube into very small pieces. Add this.
- Cut away and discard tomato core. Cut tomato into 1/4-inch cubes. There should be about 1/2 cup. Add this.
- Add salt, sugar and curry leaves.
- Heat butter in small saucepan and add cloves, cinnamon, cumin seeds, mustard seeds, hot dried peppers and asafetida. Cook briefly, stirring, and add about 1/4 cup of sour cream or yogurt mixture. Combine this with remaining yogurt or sour cream mixture in a kettle and bring to boil.
- Add remaining 2 cups water to saucepan in which spices cooked. Stir this around and add it to kettle. Bring to boil, stirring. Add lime juice. Cook, stirring, about 15 minutes. Stir in coriander leaves. Serve over cooked rice (do not cook the rice in a meat broth if the meal is to be vegetarian).
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 897 milligrams, Sugar 10 grams, TransFat 0 grams
KARHI, A YOGURT SAUCE
Eating a karhi is really a way of eating heated yogurt. Because yogurt would curdle into unappetizing blobs if it were to be just heated up, it is stabilized with a flour first. In India, where there are many vegetarians who know that a bean, a grain, and a milk product can make for a balanced meal, it is chickpea flour that is used. Known variously as garbanzo flour, gram flour, chickpea flour, farine de pois chiches, and besan, it is very nutritious as well as full of a nutty flavor. Karhis are cooked over much of India with many interesting regional variations. This yogurt sauce, spicily seasoned and quite scrumptious, is either poured over rice or put into individual bowls and eaten with whole-grain flatbreads. Meats and vegetables are often served on the side.
Yield serves 6
Number Of Ingredients 10
Steps:
- Put the chickpea flour in a large bowl. Very slowly, add 1 cup water, beating with a whisk as you do so. Keep beating until there are no lumps. Add the yogurt and beat it in until the mixture is smooth. Add another 4 cups water gradually, beating as you go.
- Pour the oil into a medium pan and set over medium-high heat. When hot, put in the cumin, mustard, and fennel seeds as well as the chilies. As soon as the mustard seeds start to pop, a matter of seconds, put in the turmeric and curry leaves. Stir once and pour in the chickpea-yogurt mixture. Stir with a whisk. Turn heat to medium. Add the salt. Keep stirring with the whisk until the mixture thickens and starts to bubble. Turn heat to low, cover partially, and cook 25 minutes.
BASIC YOGURT SAUCE
Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 3 grams
AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)
Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly better that what you get from most Indian restaurants.
Provided by John-louvolite
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Cook Chicken, or other meat.
- You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
- Base Sauce.
- Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
- After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
- Spice Mix.
- While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
- The Curry.
- Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
- Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
- Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
- Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
- Let simmer for at least 20 mins but can be left for hours.
- 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.
Nutrition Facts : Calories 609.1, Fat 47, SaturatedFat 9.1, Cholesterol 93.9, Sodium 982.8, Carbohydrate 21.7, Fiber 3.6, Sugar 9.5, Protein 26.4
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