By: Payal
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Kadhi is a classic North Indian dish that pairs perfectly with rice. But, let's be honest, we've all messed up that smooth, creamy texture at some point.
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If you're struggling to make smooth kadhi, you might be making these common mistakes. Check out these cooking tips to get your kadhi looking and tasting perfect every time.
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Cold curd is a big no -if you want smooth kadhi. Always pull it out of the fridge a few hours before cooking. It should be at room temperature.
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Don't add salt to the dry besan-curd mixture. Wait until the kadhi is almost ready. Add salt after it's cooked for about 30 minutes.
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Besan is the star of this dish, but if you don't add it properly, kadhi might end up lumpy. Mix besan with water before adding it to the curd.
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Stirring continuously is key when making kadhi. Don't just stir it randomly, though. Stir in a gentle circular motion for the best results.
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Yogurt can curdle on high heat, which can ruin your kadhi. Keep the heat low to medium, and avoid letting it boil for too long.
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