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Kadhi is a cherished dish in Indian cuisine, loved for its comforting, tangy, and slightly spicy flavour. Made primarily with yoghurt, gram flour (besan), and an assortment of spices, it is enjoyed in various regional forms, whether served with steamed rice or roti. The dish is often thought of as simple to prepare, yet perfecting the texture of kadhi can be a bit more challenging than anticipated.
The smoothness of kadhi is a defining factor that elevates its overall taste and appeal. The texture of kadhi plays a crucial role in the dish’s experience, making it as enjoyable to the palate as it is to the eyes. The unfortunate truth is that achieving a perfectly smooth kadhi requires a bit of attention and care.
Using Cold Curd
When curd is added directly from the fridge, it can curdle due to the sudden temperature change, leading to an uneven consistency. To prevent this, curd should be brought to room temperature before use. Smooth kadhi is achieved by whisking the curd thoroughly and slowly adding it to the boiling mixture. This gradual incorporation helps maintain a creamy texture and prevents curdling. Using room-temperature curd ensures that the kadhi remains silky and well-blended, enhancing its flavour and appeal.
Adding Salt In Advance
Salt, when added in advance, can cause the yoghurt and gram flour mixture to curdle, resulting in a grainy consistency. Kadhi is typically made by combining yoghurt, chickpea flour, and spices, simmered to a creamy consistency. By adding salt at the right moment—usually towards the end—you allow the yoghurt to stay intact and the texture to remain smooth. Delaying the salt addition ensures that the kadhi stays creamy and well-balanced, preserving both its flavour and smoothness.
Not Stirring Kadhi Continuously
Kadhi, typically made with a yoghurt-based batter and gram flour, requires constant attention while cooking to ensure it doesn't curdle. If left unstirred for too long, the yoghurt may separate or form lumps, ruining the smooth consistency that's key to a perfect kadhi. The batter needs to be whisked properly and gradually added to hot oil or ghee. Stirring ensures the ingredients blend seamlessly, making the kadhi velvety and well-seasoned. This consistent stirring is vital for smooth, creamy kadhi that's flavourful and rich.
Not Adding Besan Properly
When besan is added too quickly or without proper mixing, it can form lumps that disrupt the creamy texture of the kadhi. To ensure a smooth consistency, besan should be mixed with a little cold water before being added to the yoghurt mixture. Gradually incorporating the besan into the boiling liquid and stirring continuously is key. This method prevents clumping and allows the flour to cook evenly, making the kadhi rich and velvety.
Overheating The Yoghurt
Overheating the yoghurt is a common mistake when making kadhi, and it can lead to a grainy, curdled texture instead of a smooth, creamy consistency. When yoghurt is heated too quickly or at high temperatures, the proteins in it break down, causing separation and lumps. To avoid this, always temper the yoghurt by gradually warming it before adding it to the hot tempering mixture of spices. This method ensures the yoghurt blends smoothly, maintaining its velvety texture.
