Punjabi Karhi

Punjabi Karhi

Ingredients:

Karhi

• 2 Cloves
• 2 tbsp Oil
• Salt to taste
• 1 cup Besan
• 2 cups sour Curd
• ½ tsp Cumin
• ½ tsp Turmeric
• 3-4 Red Chillies
• 1 Black Cardamom
• 3/4 tsp Chilli powder
• ½ tsp Fenugreek seeds


Pakore (Dumplings)

• Salt to taste
• Oil for frying
• 1 cup Besan
• 1/3 cup Water
• 1 Onion, chopped
• 1 Potato, chopped
• ½ tsp Chilli powder
• ½ tsp Garam Masala
• 1 tsp Coriander powder
• A pinch of Baking powder


Tadka/Tempering

• 1½ tbsp Oil
• ½ tsp Cumin
• ¼ tsp Chilli powder

Method:

1. Mix curd, besan, salt, turmeric, red chilli powder and 5½ cups of water. Beat well till smooth and no lumps remain.
In a big heavy-bottomed pan, heat oil. Add cumin, fenugreek seeds, black cardamoms and cloves. Add whole red chillies too.
2. When cumin turn golden add curd-water mixture. Stir continuously till it boils. After one good boil lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
3. To prepare pakoras, mix besan and water to make a thick paste. Beat well. Add all other ingredients given under pakoras. Beat well to get a soft dropping batter.
4. Heat oil and drop spoonful of batter. Deep fry pakoras to golden brown.
5. Add pakoras to the ready kadhi.
6. At serving time transfer the hot kadhi to a serving dish.
7. For tadka heat oil in a small pan. Reduce flame and add cumin. When it turns golden, remove from fire and red chilli powder. Pour oil on to the hot kadhi in the dish. Serve hot with boiled rice.

Tip: Store spices in a cool, dry place as heat and light may deteriorate them.