5 Reasons Why Your Kadhi Isn't Smooth

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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1. Using Cold Curd

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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2. Adding Salt Too Early

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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3. Adding Besan the Wrong Way

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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4. Not Stirring Enough

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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5. Overheating the Yogurt

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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More Kitchen Tips:

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