Many vegetables are prepared by adding curd, which taste very tasty. Adding it adds a slight sourness and gives the vegetable gravy a creamy texture. Air curd also enhances the taste of the vegetable. But one problem definitely arises, that is curd curdling. When curd is added to any gravy, it curdles, which spoils the texture and also makes it tasteless. But it is important to take care of small things. If these things are kept in mind, the gravy will be perfect and the curd will not curdle. So let us know easy tips to prevent curd from curdling.

Beat the curd well first. Before adding it to the vegetable, put the curd in a bowl and whisk it well. Due to this there will be no lumps in it and it will mix easily in the gravy.

Use room temperature curd. If you add cold curd taken out of the fridge directly to hot gravy, it may curdle quickly. Therefore, keep the curd outside for the first 10-15 minutes.

You can add some flour or gram flour. Mix 1 teaspoon gram flour or flour in curd and whisk it. This keeps the curd stable and reduces the chances of it curdling when added to gravy.

Keep the flame low. While adding curd, keep the gas flame low. Curd curdles quickly on high flame.

Mix slowly and keep stirring. While adding curd, add it slowly and keep stirring continuously. Due to this the curd gets emulsified well in the gravy.

Add the spices after they are roasted well. Add curd only when the onion-tomatoes or spices are roasted well. Adding raw spices also increases the risk of the curd curdling.