Kadhi is a very tasty dish, which almost everyone likes. Although it is easy to make curry, but sometimes there is a problem of curd bursting. It is a big challenge to protect the curd from bursting in Kadhi, because if the curd bursts, its entire taste deteriorates.
Today we will tell you the common reasons for bursting curry and easy ways to avoid them.
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1. Whisk yogurt or buttermilk well
- Mistake – Using curd or buttermilk without whipping.
- Right method – beat yogurt or buttermilk well with gram flour until a smooth batter is formed. There should be no kernels in it.
2. Do not put cold things directly on the hot pan
- Mistake – Immediately put the yogurt released from the fridge in a hot pan.
- Right method – Let the curd or buttermilk come to the room temperature first, then use it so that the curd does not burst due to the sudden change in the temperature.
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3. Cook on low flame
- Mistake – Cook the curry on high heat.
- Right method Always cook the curry on medium or low flame. This will make it smooth and creamy.
4. Keep stirring Kadhi continuously
- Mistake – Leave it after inserting the curry.
- Right method – Keep stirring the curry continuously for the initial 10–15 minutes of cooking so that gram flour does not get down and there is no possibility of bursting.
5. Keep balance of water content
- Mistake – Pour too much or too little water.
- Right method – Keep the amount of water balanced in curd and gram flour solution – neither too thick nor too thin.
6. Do not use very sour curd
- Mistake – Use very sour curd or buttermilk.
- Right method – Kadhi can burst with more citrus curd, so use only fresh curd or buttermilk buttermilk.
