What food screams comfort to you? For me, it’s my mom’s Gujrati style karhi.
Every summer I visit my family in California. This year, we’re forgoing our annual trip thanks to the very real threat of Covid-19. I find myself yearning to see and spend time with my loved ones and I’ve been compensating by recreating the recipes that I grew up eating.
This recipe is my mom’s recipe for a Gujrati style karhi. Karhi is essentially a vegetarian curry that’s made with a handful of ingredients, with yogurt, gram flour, and curry leaves being the star ingredients. I have a recipe for a Pakistani style karhi already here on the site, and the main differences between both of these karhis is that:
- Pakistani or Punjabi style karhi has fritters in the curry.
- Gujrati style karhi is lighter in color and texture, It’s a soothing curry, and although both styles are served with rice, Gujrati style is amazing served as soup as well.
My mom was born and raised in a small town in Gujrat, India. She moved to Pakistan for marriage, and spent a whopping 28 days at my father’s parents home before leaving for the United States. Her cooking style is a mish-mash of the Indian style that she grew up eating, and the Pakistani style that my father had a preference for.
I hope and pray that we are able to flatten the curve on this horrible virus. Although we’ve been making do with FaceTime calls, there is nothing that can replace being in the actual presence of your loved ones. Stay safe friends, and please don’t forget to mask up.
Gujrati Style Yogurt Curry/ Gujrati Karhi
- ¾ cup yogurt
- ½ cup gram flour
- ¼ teaspoon turmeric (optional)
- 5 cloves garlic
- 3 green chilies (I use jalapeño)
- 4 teaspoons cumin seeds, divided
- ¼ cup neutral flavored oil
- ¼ onion, sliced thin
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- 10 – 12 curry leaves
- Salt, to taste
- Cilantro, for garnish
In a large bowl, whisk together yogurt, gram flour, and turmeric (if using) until smooth. Set aside.
In the jar of a blender, blitz together garlic, chilies, and 2 teaspoons cumin seeds with a bit of water into a smooth paste. Add paste to whisked yogurt mixture. Add 4 cups water to mixture and set aside.
Heat oil in a large vessel over medium high heat. Add onions, and once they begin to burn around the edges, add the mustard and fenugreek seeds.
Once the onions are golden brown, add remaining 2 teaspoons cumin seeds and curry leaves and cook for a minute.
Gently add yogurt mixture and salt, and bring to a boil. Reduce heat to medium low, cover the pot with a lid and leave it slightly ajar (this prevents the karhi from boiling over). Cook for 45 to 60 minutes, until the oil has risen to the top and the karhi has slightly thickened. Remove from heat and garnish with cilantro.
Measurements are in actual measuring spoons/cups and not eating utensils.