Karhi vadi

• Servings: 4-5
• Preparation time: 5 minutes.
• Cooking curry time: 15-20 minutes.
• Frying time: 5-6 minutes.
• Boiling time: 3-4 minutes.
• Seasoning time: 2 minutes.
• Total time: 37 minutes. 

“Karhi-Vadi” is one of the popular and comforting lunch, often eaten as side dish with “Steamed Rice” or ghee (clarified butter) smeared “Phulka/Chapattis” with “Pickle” and “Salad”, loved by Bihari’s. 

It can be served with “Jeera Rice” to make the meal more delicious .

The dish is excellent for summer as it contains cooling properties of curd.

There is a tradition in Mithilanchal region in Bihar to prepare “Karhi-Vadi” as a mandatory item on the festive occasion of  “Jood -Sheetal( Mithilanchal new year)”. 

Ingredients :

For karhi:

• Besan (gram flour): half cup
• Curd/yogurt: 1cup (sour)
• Salt: 1 tablespoon
• Water: 4 cup
• Turmeric powder: 1 teaspoon
• Ginger: 1inch
• Methi (Fenugreek seed): 1 pinch
• Clove: 2-4 no.
• Ajwain (thymol seed): 1 pinch

For vadi:

• Besan (gram flour): half cup
• Water: half cup
• Meetha soda (Soda-bi-carb): 1 pinch
• Salt: half teaspoon
• Oil: for deep frying

For seasoning:

• Ghee: 2 tablespoon
• Cumin: 1teaspoon
• Mustard seed: half teaspoon
• Whole red chilli: 2 no.
• Hing (Asafoetida): 1 pinch
• Red chilli powder: half teaspoon

Preparation:

1. Grate the ginger with the help of grater.
2. Beat curd, mix gram flour in a big bowl and blend them thoroughly; ensure that there are no lumps in it. Or (you can mash it with the help of sieve), add water.

Method:

For making karhi:

1. Put all mixture in kadhai; add salt, turmeric, Ajwain, fenugreek seed, clove, and grated ginger.
2. Bring it to boil and stir continuously, so that it does not cuddle.
3. Simmer for 15-20 minutes and stir occasionally.

For making vadi:

1. Take another bowl. Put Besan, salt and meetha soda; make a smooth batter with the help of water.
2. Heat oil in a frypan; let oil starts to smoke, drop small size of ball from batter in it. (Either helps of your hand or spoon).
3. Deep fry the ball on medium flame until golden colour appears(it takes about 3-4 minutes). Keep aside.
4. Repeat this till all batter is finished.
5. Put these balls into karhi and boil it, karhi- vadi is ready.

For seasoning:

1. Take a small fry pan.
2. Put ghee in it, when smoke begins to come, add mustard seed, cumin seed.
3. Add whole red chilli, sputter it for few seconds.
4. Put off the gas. Add Asafoetida and red chilli powder.
5. Spread this seasoning all over the karhi- vadi.
6. Mouth watering karhi- vadi is ready to serve with “Steamed Rice” or “Jeera Rice“.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Karhi vadi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.