Gujarati Temple Karhi

Ingredients

• 2 cups curd (yogurt) , sour, plain whole-milk yogurt
• 4 cups water
• 3 tbsp besan (gram flour) , chickpea flour
• 2 tbsp jaggery , grated, or raw sugar
• 1 tsp ginger , finely grated
• 2 green chili , slit lengthwise
• 1/2 tsp turmeric powder
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 2 cloves
• 1 inch piece cinnamon stick
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves
• 1.5 tsp salt

Preparation

1. 1

   In a wide mixing bowl, whisk together the yogurt, water, chickpea flour (besan), turmeric powder, and salt until completely smooth and free of lumps.

2. 2

   Pour the mixture into a heavy saucepan; add the grated ginger, slit green chilies, and jaggery.

3. 3

   Place the pot over medium-low heat and bring to a simmer, stirring continuously with a wooden spoon in one direction to prevent curdling.

4. 4

   Once the liquid begins to bubble and thickens into a silky broth, lower the flame and simmer gently for 10 minutes.

5. 5

   Heat the ghee in a small skillet over medium flame.

6. 6

   Add the mustard seeds and fenugreek seeds; fry until the mustard crackles and the fenugreek turns reddish-gold (do not burn).

7. 7

   Add the cumin seeds, cloves, cinnamon stick, curry leaves, and hing; fry for 20 seconds until aromatic.

8. 8

   Pour the sizzling ghee tempering directly into the bubbling kadhi.

9. 9

   Simmer for another 3 minutes to allow the spices to infuse the broth.

10. 10

    Remove from heat, cover, and rest for 5 minutes before serving alongside khichari or steamed rice.

In the tradition

Sources & further reading

• ◆ Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 144, Gujarati Sweet-and-Sour Buttermilk Soup)
• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 47, Gujarati Karhi)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.