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Vegetarian
Vegetarian Soups
Karhi
L
By
Lakshmi RamNair
•
September 15, 2006
Karhi
Hot Yoghurt Soup
Print Recipe
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Cuisine
Andhra
Servings
3
people
Ingredients
1x
2x
3x
For karhi paste:
Ginger
A knob of
ginger
5
cm
Fresh yellow
turmeric
5
cm
Orange
turmeric
or a pinch of
turmeric powder
1
–
Fresh coriander leaves
finely chopped
15
nos
Curry leaves
2
–
Small hot
green chillies
3
nos
Garlic
pods
Baby peas
A handful/several pods
1
–
Salt
For karhi:-
2
cups
Plain yoghurt
4
–
Water
2
tbsp
Besan flour
Chickpea
1
tsp
Sugar
3
tbsp
Karhi paste
1
tsp
Salt
1
tbsp
Ghee
1
tsp
Fenugreek seeds
Uluva
1
tsp
Whole
cumin seeds
Jeerakam
1
tsp
Mustard seeds
10
nos
Curry leaves
1
½
Ladys finger
sliced
2
nos
Whole chillies
Coriander leaves for garnishing
Chopped
dill
for garnishing
Fenugreek greens for garnishing
Instructions
Use a mortar and pestle or a blender to grind or blend all the ingredients for the karhi paste.
Add
salt
to taste to form masala (curry paste).
Whisk yoghurt,
water
, flour,
sugar
and karhi paste to smooth runny mixture and put in large saucepan.
Add
salt
to taste.
Keep whisking until the flour binds with the yoghurt and bubbles form.
:- This stops the yoghurt curdling when it is cooked.
Heat
ghee
in a small saucepan.
Add fenugreek and sautT for a few seconds.
Add cumin and
mustard seeds
and
curry leaves
, and, after 2 or 3 seconds, add this to yoghurt mixture.
Whisk to combine ingredients.
Return to the heat and whisk slowly until white froth starts to appear. Remove from heat.
Lightly fry some sliced okra and the chillies and stir through soup.
Garnish with a few coriander leaves, chopped
dill
and some fenugreek greens.
Tried this recipe?
Let us know
how it was!
Andhra
Birthday
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written by
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