This is a wonderfully fragrant heated yogurt sauce. The chickpea flour not only keeps the yogurt from curdling when heated but it adds a nutty flavor and extra nutrition, which is especially great for those following a vegetarian diet. The sauce is poured over rice or eaten with whole-grain flat-breads. There are regional varieties and I look forward to trying them all. It is also enjoyed by meat-eaters and I served it with Lemony Ground Lamb with Mint and Red Lentils with Ginger. (See previous recipe)
Karhi, a Yogurt Sauce from At Home with Madhur Jaffrey and halved by me
Yield: About 1 quart
6 Tablespoons chickpea flour
1 cup plain whole milk yogurt with acidophilus
3 Tablespoons EVOO or Canola oil
3/4 teaspoon whole cumin seeds
3/4 teaspoon whole brown or yellow mustard seeds (I used brown)
1/2 teaspoon whole fennel seeds
2 dried hot red chilies
1/4 teaspoon ground turmeric
8 fresh curry leaves, chopped (I bought these online and keep unused leaves in my freezer, which I pull out as needed.)
3/4 teaspoon Kosher salt
- Put the chickpea flour in a large bowl. Very slowly add 1/2 cup of water, beating with a whisk as you do so. Keep beating until there are no more lumps.
- Add the yogurt and whisk until smooth. Add another 2 cups of water, gradually, whisking as you go.
- Pour the oil into a 3 or 4 quart pot and set over medium heat. When the oil is hot, add the seeds and the chilies. As soon as the seeds begin to pop, add the turmeric and curry leaves. Stir once and add the yogurt mixture. Stir with a whisk.
- Add the salt. Keep stirring with a whisk until the mixture thickens and starts to bubble. Partially cover the pan, reduce the heat to a simmer and cook for about 25 minutes.