By: Payal
Image Credit: Getty
Nothing beats a hot bowl of Punjabi kadhi - thick, tangy, and comforting. But when it tastes bland, it hurts a little. Here are five easy ways to bring that zing back.
Image Credit: Getty
If your curd is not sour enough, add a pinch of salt and let it sit out for 7-8 hours or overnight. This little trick makes all the tangy difference.
Image Credit: Getty
Tomatoes add both tang and body. Cook them well in the tadka with spices, then pour the mix into your kadhi. Let it simmer slowly for that rich, deep flavour.
Image Credit: Getty
Soak tamarind in warm water, extract the pulp, and stir it in once your kadhi thickens. It adds that lovely sour punch without messing with the texture.
Image Credit: Getty
A pinch of amchur (dry mango powder) can instantly lift the flavour. Add it while cooking to boost the sourness naturally. Simple and smart.
Image Credit: Getty
Turn off the heat, then add lemon juice. It brightens the kadhi without curdling the curd – the perfect finishing touch.
Image Credit: IStock
More Kitchen Tips:
Image Credit:Getty