Trini Indian Things

DO YOU KNOW WHAT IS KURHI?

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. Try it!!!

INGREDIENTS

PHOLOURIE (boulders):

2 cups split peas powder

½ tsp. saffron powder (tumeric)

1 tsp. salt

1 tbsp. green seasoning

1 cup water

DHAL:

1 cup split peas powder

2 tbsp. green seasoning

14 cups water, divided

1 tsp. saffron (tumeric)

2 tbsp. oil

2 tsp. geera (cumin)

2 cloves garlic, chopped

½ onion, chopped

2 tbsp. curry

salt to taste

 

INSTRUCTIONS

1. Pholourie (boulders): Mix all the ingredients in a large bowl thoroughly. (Test the mixture by dropping small blobs of batter in a cup of water until it floats).

2. Have a little bowl of water at hand to dip the spoon into before dipping it in the batter. You could use either a ½ tablespoon or tablespoon according to the size you want. Fry until golden and drain on paper towels.

3. Dhal: Mix the split peas powder and green seasoning in 3 cups of water. Heat the oil over a medium flame; add the garlic, onion, and saffron (tumeric) to saute.

4. Add the curry and let it fry until it is about to stick to the pot. Add the dhal and the rest of water (11 cups) and stir (Note: While stirring, the dhal will thicken.)

5. Add the hot pepper and "boulders". Bring to a boil. Add geera and salt to taste

6. Serve over rice or with roti.