Trinidad Carhee | Kurhi

This dish, referred to as carhee or kurhi, uses split pea powder in two ways. First the split pea powder is  used to make small balls of pholourie which are then immersed into a thick soup like gravy which is also made using split peas powder. Both are well seasoned with garlic and bandhania(culantro) and other aromatics.

In Trinidad, Carhee or Kurhi is commonly made during Diwali time or for Hindu prayers and celebrations, including weddings. It’s one of the main dishes served on a fig leaf along with curry channa and aloo, pumpkin, mango talkarie, bhagi, curry chaitaigne, rice and paratha roti(buss up shot roti).

There is another variation using the whole split peas but I will share that another time!

SAMPLE TRADITIONAL “VEGETARIAN” DIWALI MENU – Click on the names to link to recipe:

Read more about Diwali in Trinidad and what it means to me HERE.

(Using recipes already posted)

Appetizer: 

Doubles,  Pholourie or Aloo Pie , Mango Chutney,  Saheena, Tamarind Chutney

Main:

Dessert: 

Trinidad Carhee | Kurhi

This dish, referred to as carhee or kurhi, uses split pea powder in two ways. First the split pea powder is used to make small balls of pholourie which are then immersed into a thick soup like gravy which is also made using split peas powder. Both are well seasoned with garlic and bandhania and other aromatics.

5 from 3 votes

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Course: dinner, lunch

Cuisine: Caribbean, Indian

Keyword: CARHEE, kurhi, trini kurhi

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Servings: 12

Calories: 628kcal

Ingredients

Pholourie

• 8 oz ground split peas powder
• 1 tbs minced garlic
• ½ tsp turmeric
• ½ tsp salt or to taste
• 1 tbs bandhania
• 1 cup water
• 2 cups oil to fry

To cook

• 8 oz ground split peas powder
• 10 cups of water or more as necessary
• 1 cup vegetable oil
• 1 onion large, sliced
• 1/2 tsp whole cumin seeds
• 2 tbs minced garlic
• 3 tsp turmeric
• 4 cherry peppers chopped
• ¼ cup water
• 2 whole hot peppers green
• 2 tbs bandhania
• 1 scallion chopped
• 7 sprigs thyme chopped
• 1 tbs ground cumin roasted, or to taste

Instructions

Make Pholourie:

• In a medium bowl mix all the ingredients for the pholourie (except the oil).
• Heat oil in a medium, deep heavy bottomed pot over medium high heat.
• Scoop up a little batter (about 1 tbs) and drop into hot oil to fry, not crowding pan. Stir to ensure even color and cook until golden brown. Alternatively, you can pass through a strainer with large holes.
• Remove pholourie to a paper towel lined tray and repeat with the remaining batter.

To Cook:

• Mix 8 oz split peas powder with 10 cups water and set aside.
• Heat oil in a large stock pot over medium heat. Add whole grain cumin and fry until golden brown.
• Add sliced onion, chopped cherry pepper and fry until the edges are golden brown.
• Add garlic, bandhania, turmeric and cook for 3-5 minutes. Add 1/4 cup water and cook for 1 minute.
• Add split peas mixture, whole green hot peppers and stir continuously until it starts to thicken. If it thickens too quickly add additional water. Some brands of ground split peas require lots more water.
• Once it thickens, add chopped scallion and thyme. Continue to stir. Immediately take off the heat once it comes to a boil. Do not allow it to boil.
• Add roasted cumin and salt to taste. Serve hot with rice.

Video

Nutrition

Calories: 628kcal | Carbohydrates: 26g | Protein: 9g | Fat: 56g | Saturated Fat: 18g | Sodium: 133mg | Potassium: 45mg | Fiber: 7g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg