kari recipe anyone ?

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Re: kari recipe anyone ?

kari is best made with khatti dahi..so expired or nearly expired yogurt is best....
besan gives the consistency thickness so use as much as or little as u like experiment taste will vary houshold to household...

I want some kari now...yum

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Re: kari recipe anyone ?

This is the only dish i find it hard to make, although I love it to bits but never got the courage to actually make it.

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Re: kari recipe anyone ?

Same here Ditzy. Ask me to make a five course meal versus karhi & I'll be happy to make it.

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Re: kari recipe anyone ?

Kari is very simple and easy to make. Here how my mom and sisters did/do it (with least of ingredients).

For kari:

600 grams yogurt
125 grams besan
One onion, 4 cloves of garlic and a few grams of ginger
4 tablespoon haldi and one tablespoon lal mirch. (one tablespoon salt or as you like)
Blend all this in one litre water (or bit more) and then cook it on high flames till the mixture boils, keep on stirring. Then lower the flames and cook for about 3 hours. Stir occasionally.

Phulkies:

200 grams besan
One teaspoon lal mirch
One teaspoon whole zeera
A pinch of baking soda
One teaspoon salt

Mix it with some water and then blend it with the help of fork, add more water but the paste should be think. Keep on forking. Then drop a little paste in a glass of water if it floats then the paste is ready to make phulkies otherwise keep on forking. (normally it takes about 15 mins). Then with tablespoon put the paste in the already hot oil in a cauldron and fry it till they are well done. Once all are done soak them in water for about 10 minutes and then pour in the kari. Then do tarka of curry leaves, zeera, whole red chillies and garlic.

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Re: kari recipe anyone ?

Mostar

Thanks for the recipe. Which yoghurt do you use for kari?

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From Desi shop which they sell 3 for £1. That is I think is set yogurt and it is not sweet like the one at Sainsbury's (which is homogenous one).

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Mostar I'll try the forking method next time I make karhi. My pakoras were so tasty when I tried one after frying but later on when I had pakoras in the karhi they were not raw from inside but not puffed up good either. I didn't have baking soda so I added baking powder.

Do you guys know what must have caused them not to puff up good?

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Puffed up means? soft? The key to that is the extensive forking which make the a drop of the mixture float on water.

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Yes the yogurt is "continental natural set". This is not good for raitas or other things but very good for cooking.

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So meaning it has to be thick enough. By puffed up I mean soft AND flaky.

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Acutally for Pakoras it is thin where we put onions, chillies and other green vegs. But for phulkies which we make for Kari, we make it thick and it should be thoroughly mixed by forking.

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Ohhhh. Okay. I am gonna try the forking tip next time. Thank you Mostar :)

Hey but I add green chilies, onions and cilantro in it as well.

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Re: kari recipe anyone ?

The difference between phulki and pakora:

All the phulkies are of a definite shape and they are symmetrical.

Pakoras are asymmetrical and are of different shapes - depending upon the fresh veg you have put them and how you have cut them.

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Re: kari recipe anyone ?

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mostar iam also using desi yogurt.i have suggestion i open and cover again and keep out of fridge for one or two days it will b more KHTTI KARI

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Can't wait till the 18th ( last exam ) then I'm making kari. Lusi I'm gonna try out your recipe, since my mom never bhonafy-ed the basan.

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i never do forking but my pakoras are always soft in the karhi. maybe her pakoras were too crisp (she might have cooked them longer)

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yup its pretty easy, bhonafy the besan with masala and blend with yougurt and water. let the karhi cook while you make pakoras. When done making pakoray, add them in kahi and put it on dum. it takes me 1.5 hour most but normally i am done in an hour.

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Lusi they were crispy. They were kind of dark brown. I thought that's how they are supposed to be. How much do you cook them? I love karhi so much. At the same time I have always been intimidated by this dish & although karhi was good it just seemed like too much work.

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Forking is only a way to do thorough mixing of the besan with water. In fact my sisters do it with their hand. You might be applying some other ways to achieve the objective. Yes she might be overcooking or doing it on high flames.