Translations:Kadhi/17/en

Trinidad and Tobago

Diwali meal with kurhi on the rice, curry channa and aloo, mango tarkari, bhaji, and paratha.

Kurhi was brought to Trinidad and Tobago by the indentured Indians from Uttar Pradesh, Bihar, and Jharkhand in the 19th and 20th century. It is a staple dish served with rice and other tarkaris at poojas, yajnas, Indian weddings, and Hindu religious festivals. It made in a similar preparation to its Indian counterpart, with the exception of dahi and grind dhal (yellow split-pea flour) is used instead of besan flour. It is made with pholouries (also referred to as "boulders") being placed in the grind dhal mixture.