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–+ servings

Karhi

Hot Yoghurt Soup
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Andhra
Servings 3 people

Ingredients
  

  • 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.
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