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Takka Karhi: A Light and Tangy Yogurt Curry from the Konkan – vegetarian recipe
Stav Kogan

Takka Karhi: A Light and Tangy Yogurt Curry from the Konkan Coast

Discover Takka Karhi, a thin, tangy, and soothing yogurt curry from the Saraswat Brahmin community of the Konkan Coast. Unlike thicker, yellow karhis, this version is almost white, simple, and incredibly comforting. Made with chickpea flour to stabilize the yogurt, it's a silky-s
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cup
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • (Serves 2-3)
  • 2 cups (480 g / 16.9 oz) plain yogurt (full-fat, not Greek)
  • 2 cups (475 ml) water
  • 2 teaspoons (10 g / 0.35 oz) chickpea flour (besan)
  • ⅓–½ teaspoon / 2-3g (0.11 oz) salt, or to taste
  • 1 teaspoon (5 ml / 0.2 fl oz) olive or peanut oil
  • ¼ teaspoon ground asafetida (hing)
  • ¼ teaspoon (1 g / 0.04 oz) whole cumin seeds
  • 1 dried red chili or 1 fresh hot green chili, split lengthwise
  • 2 cloves garlic, peeled and crushed
  • for Perfect Karhi
  • For the most authentic tangy flavor, use sour yogurt. You can leave plain yogurt on the counter for 12-24 hours to sour it naturally.
  • Avoid using Greek yogurt; its thick consistency and lower whey content will not work for this traditionally thin curry.
  • This recipe doubles easily. Simply multiply all and use a larger pot, ensuring you still have room to stir constantly.

Method
 

  1. In a medium bowl, whisk the yogurt until it is completely smooth and free of lumps. Gradually pour in the 2 cups (480 ml) of water, whisking continuously to combine.
  2. In a small, separate bowl, mix the chickpea flour with a tablespoon of water to form a smooth, lump-free paste.
  3. Add this paste and the salt to the yogurt-water mixture and whisk thoroughly until everything is well incorporated.
  4. Place a small saucepan or pot over medium heat and add the oil.
  5. Once the oil is hot, add the asafetida and cumin seeds.
  6. Let them sizzle for about 10-15 seconds until fragrant.
  7. Add the split chili and the crushed garlic to the pan.
  8. Stir for a few seconds, being careful not to let the garlic brown.
  9. Immediately pour the yogurt mixture into the pot.
  10. Stirring constantly, bring the karhi to a gentle simmer over low to medium heat.
  11. Continue to simmer and stir for 2-3 minutes to cook the chickpea flour.
  12. Serve hot.
  13. Stir the karhi continuously on low heat as it comes to a simmer. This is the most crucial step to prevent the yogurt from splitting.
  14. Don't let the garlic burn in the hot oil.
  15. Sauté it for just a few seconds until fragrant before adding the yogurt mixture to avoid a bitter taste.

Nutrition

Calories: 155kcalCarbohydrates: 11.2gProtein: 8gFat: 9.2g

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