How To Make Kurhi (Karhi) A Wonderful Dish For Divali.

Kurhi is one of those dishes you’ll normally get at Hindu weddings, prayer gatherings and at Divali time in Trinidad and Tobago. An Indian influenced dish, it’s a lovely rich curry gravy with a modified type of deep fried dough balls, very similar to pholourie. A tasty vegetarian dish with a lot of bold flavours and quite filling, which is typically served with rice or roti.

You’ll Need…

1 cup ground split peas (yellow) powder
2 cloves garlic grated
1/2 teaspoon ground roasted geera (cumin)
1/4 teaspoon salt
1/4 – 1/2 cup water
3/4 teaspoon baking powder
1/4 teaspoon peppersauce
1/4 teaspoon Caribbean Green Seasoning

* about 2 cups veg oil for frying

1 tablespoon veg oil
1 cup ground split peas
2 cups water
3 cloves garlic grated
1 teaspoon curry powder
1/4 teaspoon geera (roasted cumin powder)
1/4 onion
1/2 teaspoon salt
1/2 teaspoon sorfran (tumeric)
1/4 cup of water for cooking the curry

* IMPORTANT – we ended up using an addition 3 cups of water as the sauce cooked. It will thicken up so you may need between 3 and 5 cups of water depending on the consistecny you want the finished kurhi to have.

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