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In the ups and downs of our cooking, there's often a jar of curd that, over time, turns into a sour treat. In the winter, when curd isn't as refreshing on its own, we often end up with extra sour curd. Instead of throwing it out, let's see if we can master the skill of turning this sour treasure into gold in the kitchen. From filling Kadhi to light Dhoklas, sour curd opens up a world of options by giving dishes that might have seemed plain more depth and flavour.
Kadhi
Kadhi, a popular dish in North Indian kitchens, is known for its use of sour curd as a key ingredient. The tangy flavour of the curd combines perfectly with besan to make a curry that is truly satisfying for the soul. During the winter season, this delightful dish has the ability to not only provide warmth to the body, but also to excite and satisfy the senses with its flavorful and fragrant gravy.
Dhokla
When you use sour curd in Dhoklas, it adds a wonderful tanginess and makes them soft and delicious. When sour curd is used in the fermentation process, it takes Dhoklas to a whole new level, resulting in a snack that is light, fluffy, and absolutely delicious. These Dhoklas are a perfect match for mint chutney.
Instant Sooji Chilla
When you're in a rush on those chilly winter mornings, sour curd can be a lifesaver with its Instant Sooji Chillas. The tanginess of the sourness gives a delightful kick to the delicious pancakes crafted with semolina (sooji), transforming them into an ideal choice for a scrumptious breakfast or brunch.
Buttermilk
You can turn sour curd into a delightful drink by making some homemade buttermilk. To make a refreshing drink that helps with digestion and adds a burst of flavour, simply mix some water with sour curd, sprinkle in a pinch of salt and spices, and there you have it – a revitalising beverage.
Curd Rice
Curd Rice, also known as "Daddojanam" in certain areas, is a delightful and timeless dish that combines the tanginess of sour curd to create a comforting and soothing blend. When you mix cooked rice with sour curd, and add some mustard seeds, curry leaves, and a touch of green chilli, you get a dish that is not only refreshing but also provides nourishment.
Quick Tips
Spice levels may need to be modified when sour curd is used in cooking. It's possible to adjust how spicy anything tastes by adding or subtracting from the curd's natural tang.
You may improve the flavour of foods that feature sour curd by experimenting with other flavours. The addition of fragrant spices, a little sugar, and some fresh herbs may do wonders for the overall flavour.
Depending on the dish, experiment with the texture of the sour curd. In Dhoklas and Chillas, the light and airy consistency adds to the appeal, while in Kadhi, a thicker texture creates a hearty and comforting curry.
If the recipe calls for fresh curd but you only have sour curd on hand, that's okay! Don't be afraid to try new things and modify old recipes to include the refreshing tang of sourness.
