By Krati Purwar
January 30, 2024
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Kadhi is a traditional Indian savoury, quite popular in northern and western parts of India. Made using curd, the recipe of this dish is simple, but a few mistakes, and you can end up ruining it. Here are a few things you need to be careful about while making kadhi.
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The proportion of gram flour (besan) and curd (dahi) is crucial to making a delicious pot of kadhi. For a cup of besan, you add at least 2.5-3 cups of dahi.
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If you add salt before the curd has the chance to cook, it will cradle. The right time to add salt is when you have cooked kadhi for at least 30 minutes. It will prevent curdling.
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Apart from the right proportion, it is crucial to add gram flour correctly. Before you pour the mixture into a kadhai, make sure that the concoction of besan, water, and curd is smooth.
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If you use cold curd to make kadhi, it will end up splitting, and the pot will fill up with grains. It is crucial to use dahi at room temperature so that the texture of kadhi is smooth
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Curd is a delicate ingredient when it comes to cooking. Therefore, you cannot cook kadhi on high flame. To prevent curdling, let the dish cook on medium or low flame.
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One of the best ways to prevent curdling of curd is to add spices to it before exposing it to heat. If you add spices after cooking kadhi, it will become sour and spicy like a bowl of curry.
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While making kadhi, it is essential that you keep stirring the combination. It prevents the curd and gram flour from settling. Constant stirring will also prevent lumps from developing.
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