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Tuesday, August 15, 2006

Kadhi (Karhi) with Naan

This is a Gujarathi dish that I have sort of adapted to my taste. I added pakoras to the kadhi, but, any other vegetable like bell peppers or even chick peas would be good, or just leave it plain and unadorned.

The pakoras can be made ahead and then simmered with the karhi, with a few crunchy ones added as garnish right before serving.

Kadhi/Karhi is a versatile dish: it can be served as a side with any of the Indian flat breads, especially good with home-made naan; or even with rice; or even used as a dipping sauce for chips and fresh veggies.

3/4 cup chick pea flour (besan)
1 cup yogurt
3 cups water (more if you want the kadhi thinner,less if you want it thicker)
2 Tbsp lemon juice
10-12 pieces of pakoras
1/2 cup finely chopped medium yellow onion
1 Tbsp finely chopped green chilies (optional)
2 tsp turmeric powder
1 Tbsp canola oil (or ghee)
salt to taste
5 curry leaves (murraya koenigii) for garnish

  1. In a large enough bowl, mix the chick pea flour, yogurt, water, turmeric without any lumps and set aside
  2. heat oil in a pan, sautée the (chilies and) onions till onions turn translucent
  3. add the mixture from step 1 to the pan, and some salt to taste
  4. boil the mixture on medium heat for about 15 minutes, stirring constantly, till it thickens and the raw flavor of the chick pea flour is gone
  5. the consistency is sort of close to a white sauce, but, you can have it thicker or thinner as you like
  6. now add the pakoras (or steamed veggies or cooked chick peas) and cook till pakoras/veggies soften a little
  7. add the curry leaves and cook for a minute or so
  8. remove from heat, add lemon juice and stir
  9. serve hot with home-made naan

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