KARHEE/KURHI

Karhee/Kurhi is one of the main Divali dishes in Trinidad. It’s one that I certainly look forward. It’s basically split peas powder that has been boiled and cooked in curry and geera and has we what call ‘boulders’ in it. These boulders are made with split peas powder, water, seasoning that have been fried.

INGREDIENTS:

For boulders:

  • 1/2 cup split peas powder
  • 1/4 – 1/3 cup water (can be more or less)
  • 1 tbsp green seasoning
  • 1/4 tsp JGM PRODUCTS turmeric powder
  • Pinch of salt
  • Oil for frying

For Karhee:

  • 1/2 cup split peas powder
  • 4-5 cups water (can vary)
  • 4-5 curry leaves
  • 3-4 cloves garlic, chopped
  • 1 small onion
  • Hot pepper, as you like
  • 1/2 tsp JGM PRODUCTS curry powder
  • 1 tsp JGM PRODUCTS roasted geera
  • 1/4 tsp JGM PRODUCTS turmeric powder
  • 1 tbsp green seasoning
  • Salt to taste

DIRECTIONS:

  1. Fry the boulders. Combine the split peas powder, green seasoning, salt, turmeric powder. Add water and mix well. The mixture should not be too firm nor liquid like. It should be able to easily fall off a spoon.
  2. Heat oil in a pot. Carefully drop small amounts at a time into the oil. You can use your hands or a spoon. The size can vary depending on your preference but they should be similar to the size of pholourie.
  3. Remove from oil and set aside.
  4. Meanwhile combine the split peas powder, water and turmeric powder. Mix well and set aside.
  5. Heat oil in a pot over low heat. Sauté onion, pepper and curry leaves. Add garlic and curry powder. Keep stirring and cook for 2-3 minutes.
  6. Add the mixture made in step 4. Cook on low/medium heat for roughly 20-25 minutes while stirring occasionally. It will begin to thicken which is exactly what should happen.
  7. Add green seasoning, roasted geera, boulders. Mix well. Cook for a further 10-15 minutes. Taste and adjust for salt.
  8. Serve over rice or with roti.

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