Karhi is one of the dishes that came with our Ancestors from U.P/Bihar. Its method of preparation is similar to the Kadhi from the other states but ours do not have dahi, we add green mangoes or tamarind to give it its sour taste.
Karhi/Kardi is a dish that many are hesitant to make. It has a bad reputation as being something
that is very difficult to make however it is not. This recipe takes the complication out of making karhi even though it is from scratch. Some people make their karhi with readymade ground split peas and the taste is very different from the one made from scratch. Mangoes are used here but you can also use dried tamarind. Add as much as you like as the main reason for their addition is to give the karhi a sour flavour. This is what makes karhi unique.
Karhi can be served with rice or rotis. It is also very important to sprinkle some hot pepper sauce on top before eating--this really adds to the flavour/taste.
Pholouri is another name for pakoras. www.wiwords.com/word/ calls it--"Savoury fritter made from seasoned split pea flour." It is the balls that we make for the karhi as you will see below:
Ingredients for the pholouri:
1 pint split peas dal
1 medium onion, chopped
5 flakes garlic
1 tt haldi powder
1 TT jeera powder
Oil for deep frying.
1. Wash and soak dal overnight or at least 12 hrs.
2. Drain off all the water and blend with the onion and garlic in a food processor. Do not add any water at all. Blend into a paste. The texture must feel smooth and not grainy.
4. Remove 1 1/2 cups and place into another deep bowl and keep aside.
5. To the larger quantity of dal, add the 1 tt haldi, 1 TT ground jeera and 1 1/2 tt salt. Mix with a fork until it is evenly incorporated. The mixture will be light and fluffy.
6. Heat oil in a karahi or frying pan. Oil must be medium hot so that the pholouri/balls of dal would not burn.
7. For those who cannot make pholouri--dip out a tablespoon of the dal mixture and use a teaspoon to make the ball smooth and then place the ball into the oil. Place as many as your pan can hold but do not over crowd. Do not turn until the balls start to turn light gold. Turn the balls now to make sure that they are evenly cooked. Remove with a slotted spoon. Put the balls on the place that has been lined with a paper towel. Wait until the oil is heated again and fry the rest of the mixture this same way. Keep aside when all is done.
For the gravy:
1 TT oil
5 flakes garlic chopped
1 TT whole jeera
1 TT haldi/tumeric powder
3 TT jeera powder
2 tt salt or to taste
3-4 green mangoes, peeled and sliced, do not discard the seed/ tamarind
5 cups water
Method:
1. Take the bowl with the 1 1/2 cups of ground dal and add the 5 cups of water to it.
2. Also add the haldi and 1 TT of ground jeera.
3. Heat the 1 TT oil in a very deep pan/karahi.
4. Add the whole jeera when it starts to splutter add the chopped garlic and fry until lightly brown.5. Add the liquid mixture to the karahi . Stir until it is thoroughly mixed.
6. Turn the heat to the highest. Keep and eye on this as it can easily boil over.
7. As soon as it starts boiling, add the pieces of mangoes--seed and all or the tamarind.
8. Turn down the heat to medium high and cook until the mangoes are 1/2 cooked.
9. Add the pholouri/balls now. Stir until all the pholouri are saturated.
10. Cook for 5 minutes more and then sprinkle the remaining 2 TT jeera on top.
If you want to serve it later, remove the pholouri from the gravy or else it will soak up all of the gravy. When ready to serve again just put them back into the gravy and reheat again.
