A karahi (/kəˈraɪ/; Assamese: কেৰাহী, romanized: kerahi, Bengali: কড়াই, romanized: koṛāi, Hindi: कड़ाही, romanized: kaṛāhī, Marathi: कढई, Nepali: करै, Urdu: کڑاہی, Persian: کرہ, Telugu: కడాయి also kadai, kerahi, karai, kadhi, kadahi, kadhaisarai, or cheena chatti) is a type of thick, circular, and deep cooking pot[1] (similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Nepalese, Sri Lankan, Pakistani, Bangladeshi/Bengali, Afghan, and Caribbean cuisines. Traditionally press-formed from mild steel sheets or made of wrought iron, a karahi resembles a wok with steeper sides.[citation needed] Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of traditional materials. The word Karrahi emanates from Karah, a bigger version of wok traditionally used in the subcontinent for boiling milk and producing thick cream, that stems from the Persian word کرہ meaning circular.
A wok sits next to a karahi on a Western-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.
Karahi or Kadahi comes from the Prakrit word Kataha, mentioned in Ramayana, Sushruta Samhita. The Karahi vessel is first mentioned in the Vedas as bharjanapatra.[2]
Useedit
Egg being fried in a karahi
A Karahi serves for the shallow or deep-frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian papadams, but is most noted for the simmering of stews or posola,[3][4] which are often named karahi dishes after the utensil.
Karahi dishesedit
A small, decorative, copper-plated karahi (left) andhandi(right) used to serve Indian food
Stews prepared in a karahi include chicken, beef, mutton (goat) and lamb.[5] Karahis prepared with paneer or tofu are becoming increasingly popular amongst vegetarians. Prepared in a reduced tomato and green-chilli base with ghee, a karahi is a popular late-night meal in Indian and Pakistani cuisine, usually ordered by the kilogram or half/full karahis and consumed with naan.
karahi, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, october, 2018, lear. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Karahi news newspapers books scholar JSTOR October 2018 Learn how and when to remove this message A karahi k e ˈ r aɪ Assamese ক ৰ হ romanized kerahi Bengali কড ই romanized koṛai Hindi कड ह romanized kaṛahi Marathi कढई Nepali कर Urdu کڑاہی Persian کرہ Telugu కడ య also kadai kerahi karai kadhi kadahi kadhai sarai or cheena chatti is a type of thick circular and deep cooking pot 1 similar in shape to a wok that originated in the Indian subcontinent It is used in Indian Nepalese Sri Lankan Pakistani Bangladeshi Bengali Afghan and Caribbean cuisines Traditionally press formed from mild steel sheets or made of wrought iron a karahi resembles a wok with steeper sides citation needed Today they can be made of stainless steel copper and nonstick surfaces both round and flat bottomed or of traditional materials The word Karrahi emanates from Karah a bigger version of wok traditionally used in the subcontinent for boiling milk and producing thick cream that stems from the Persian word کرہ meaning circular A wok sits next to a karahi on a Western style stove Note that the flat bottomed karahi right sits on an ordinary burner cover while the round bottomed wok balances in a wok ring Karahi often have round loop shaped handles Contents 1 History 2 Use 3 Karahi dishes 4 See also 5 References 6 External linksHistory editKarahi or Kadahi comes from the Prakrit word Kataha mentioned in Ramayana Sushruta Samhita The Karahi vessel is first mentioned in the Vedas as bharjanapatra 2 Use edit nbsp Egg being fried in a karahi A Karahi serves for the shallow or deep frying of meat potatoes sweets and snacks such as samosa and fish and also for Indian papadams but is most noted for the simmering of stews or posola 3 4 which are often named karahi dishes after the utensil Karahi dishes edit nbsp A small decorative copper plated karahi left andhandi right used to serve Indian food Stews prepared in a karahi include chicken beef mutton goat and lamb 5 Karahis prepared with paneer or tofu are becoming increasingly popular amongst vegetarians Prepared in a reduced tomato and green chilli base with ghee a karahi is a popular late night meal in Indian and Pakistani cuisine usually ordered by the kilogram or half full karahis and consumed with naan An inverted karahiis used to cookrumali rotis See also editList of cooking vesselsReferences edit Kadhai Indianfood about com 2009 09 25 Archived from the original on 2011 10 16 Retrieved 2009 11 02 Full text of Indian Food Tradition A Historical Companion Achaya K T archive org Retrieved 2019 01 30 Promodini Varma Dheeraj Paul Indian Menu Planner Introduction Roli Books Private Limited 1995 ISBN 81 7437 018 8 ISBN 978 81 7437 018 1 192 pages J Inder Singh Kalra Prashad Cooking with Indian Masters page 28 Authentic Karahi Gosht Recipe Lamb or Mutton Karahi 2022 01 07 Retrieved 2022 12 30 External links edit nbsp Media related to Karahi at Wikimedia Commons Retrieved from https en wikipedia org w index php title Karahi amp oldid 1220481890, wikipedia, wiki, book, books, library,
