Authentic North-Indian style kadhi: Secret techniques and the ideal time to add salt

New Delhi: In preparing authentic North Indian style kadhi, the secret to achieving a rich, creamy texture lies in the choice of ingredients and the precise timing of adding salt. The key ingredients include curd and gram flour, which are blended to form the base of the kadhi. For a perfect balance of flavours, adding salt at the ideal time is crucial. To ensure the kadhi remains creamy and well-seasoned, add salt towards the end of the cooking process, after the kadhi has simmered and thickened. This approach allows the salt to fully dissolve and integrate into the dish without affecting the texture or causing curdling. By following this timing, you enhance the depth of flavour while maintaining the kadhi’s smooth consistency. Now let’s look at the step-by-step recipe of North Indian style kadhi with proper measurements.

Ingredients for making North-Indian style kadhi

1 cup yogurt
2 tablespoons gram flour (besan)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
2 dried red chilies
1 pinch asafoetida (hing)
1 tablespoon ginger, grated
2-3 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon ghee or oil
Salt to taste
Fresh coriander leaves for garnish

Instructions for making North-Indian style kadhi

In a bowl, whisk together yogurt and gram flour until smooth.
Add turmeric powder and red chili powder to the mixture and mix well. Set aside.
Heat ghee or oil in a large pan over medium heat.
Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
Add asafoetida and dried red chilies, and saute for a few seconds.
Add grated ginger and chopped garlic, and saute until fragrant.
Add chopped onion and cook until golden brown.
Lower the heat and slowly add the yogurt mixture to the pan, stirring continuously to avoid curdling.
Add 3-4 cups of water to the pan, mixing well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally to prevent sticking.
After the kadhi has simmered for about 20 minutes and thickened slightly, add salt to taste. Stir well to ensure the salt is evenly distributed.
Continue to simmer the kadhi until it reaches the desired consistency.
Garnish with fresh coriander leaves before serving.
Serve the creamy North Indian style kadhi hot with steamed rice or roti. Enjoy the rich and tangy flavours of this traditional dish, perfect for a comforting meal at home.

Use this authentic recipe of Kadhi to achieve the perfect balance of flavours and a creamy texture.

 Authentic North Indian kadhi: Unlock the secrets to making authentic North Indian kadhi with this guide on the ideal time to add salt. Find out which ingredients are crucial for a rich, creamy kadhi and learn how to add salt at the perfect moment for the best flavour and texture.  Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips