New Delhi: Kadhi, enjoyed with rice or hot rotis, is a beloved dish in households from Rajasthan to Gujarat and UP. Some prefer kadhi with pakodas, others with spinach, and in winter, carrot kadhi is also popular. With vegetables becoming expensive due to rain, kadhi is a great choice that both kids and adults enjoy. However, a common mistake can ruin it.
There are several reasons kadhi can split. High flame when adding curd, not stirring continuously, and adding salt at the wrong time can all cause splitting. Here’s how to avoid these mistakes.
How to Prevent Curd Splitting
Stir Constantly: When you add curd to the pan, make sure to stir it immediately and continuously. This prevents the curd from splitting by maintaining a consistent temperature.
Lower the Flame: Before adding curd or buttermilk, reduce the flame to a very low setting. This helps in avoiding the sudden temperature change that causes curd to split.
Add Water: Adding a little water to the pan before the curd or buttermilk helps lower the pan’s temperature, reducing the risk of splitting.
When to Add Salt
End of Cooking: Unlike other dishes where salt is added at the beginning, salt should be added to kadhi at the end of the cooking process. This ensures that the curd doesn’t split due to the salt.
Stir Well: Once the kadhi is cooked and you are about to turn off the gas, add the salt and stir well. This helps the salt dissolve properly and prevents it from causing the curd to split.
Simple Punjabi Kadhi Recipe
Ingredients:
1 cup curd (yogurt)
2 tablespoons gram flour (besan)
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2-3 dried red chilies
A pinch of asafoetida (hing)
Curry leaves
1 tablespoon oil
Preparation:
Mix curd and gram flour in a bowl, whisking them until smooth.
Add turmeric powder, red chili powder, and a pinch of salt. Mix well.
Heat oil in a pan, add cumin seeds, mustard seeds, dried red chilies, asafoetida, and curry leaves.
Once the seeds crackle, add the curd mixture and stir continuously on low flame.
Cooking:
Keep stirring to prevent curd from splitting.
Let the kadhi boil for 20-25 minutes to enhance the flavour.
Just before turning off the gas, add salt and stir well.
Serving: Serve the kadhi hot with rice or rotis. For added flavour, you can garnish it with fresh coriander leaves.
By following these tips and recipe, you can enjoy a delicious, creamy kadhi without worrying about curd splitting.
Perfect Kadhi recipe guide: Know the secrets to making perfect kadhi. This article explains how to prevent curd from splitting and when to add salt for the best results. Enjoy smooth, flavourful kadhi with these easy tips. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
