karhi

Karhi is a popular dish found in various regional cuisines across the Indian subcontinent. Its primary ingredients typically include yogurt or buttermilk, gram flour (besan), and water. This mixture is cooked to a thick, gravy-like consistency. Spices are a crucial component of karhi, with common additions being turmeric, chili powder, coriander, and cumin. A distinctive feature of many karhi preparations is the tempering, known as 'tadka' or 'chaunk', which involves frying spices like mustard seeds, fenugreek seeds, curry leaves, and dried red chilies in hot oil or ghee, and then pouring this aromatic mixture over the cooked karhi.

Variations in karhi exist widely. In North India, it is often served with rice or roti, and pakoras (fritters made from gram flour) are frequently added to the gravy, creating a dish known as Karhi Pakora. In other regions, like Gujarat, the karhi tends to be sweeter and thinner, sometimes incorporating jaggery and a tangier flavor. Some recipes might also include vegetables like onions, tomatoes, or ginger. The texture can range from thick and creamy to a lighter, soupier consistency depending on the specific recipe and regional preferences. Karhi is generally considered a comforting and flavorful dish.