Lifestyle Desk: As easy as making kadhi may sound, it is not so easy to make it with the right taste and texture. Sometimes the kadhi remains very thin, sometimes the curd bursts and the biggest problem is caused by small lumps of gram flour. If the lumps do not disappear despite continuous stirring, then the reason for this could be not only the recipe but also some small mistakes while making the kadhi. Let us know what things should be kept in mind to make Kadhi perfect.
Do not add gram flour directly to curd
One of the most common mistakes is to add the gram flour to the curd at the beginning of the kadhi without mixing it properly. By doing this, small parts of gram flour can mix with the curd and form lumps. To avoid this, first filter the gram flour and then add water or curd little by little and beat it well. The mixture should be completely smooth and without lumps.
Beat the curd and gram flour mixture well.
The smoother the base of the kadhi, the better will be the texture of the finished kadhi. After mixing curd, gram flour and water together, beat well for a few minutes. If you are beating by hand, then mix well the gram flour deposited on the sides and bottom of the batter. If you want, you can use a whisk.
Cooking on very high flame is also a mistake
Boiling the curry immediately on high flame can also cause the curd to curdle. After pouring the solution in the pan, initially keep medium flame and keep stirring continuously. As soon as the kadhi starts getting hot, reduce the flame as per requirement. By cooking on low or medium flame, the curry gradually thickens and its texture also remains better.
Do not add all the water in the beginning
The amount of water is very important in determining the consistency of the kadhi. Adding more water than required in the beginning may result in the kadhi becoming thin. At the same time, if there is very little water, it can thicken quickly. The better way is to add water slowly while preparing the gram flour-curd solution and add a little more water as per requirement while cooking.
Keep stirring the curry occasionally.
While cooking the batter, the gram flour may settle at the bottom, which may lead to the problem of sticking or formation of lumps at the bottom of the pan. Therefore, it is important to keep stirring the curry regularly until it starts boiling. After boiling, reduce the flame and let it cook for some time.
Keep in mind the time of adding salt
Many people add too much salt in the beginning. Both the taste and consistency of the curry change as it cooks, so add salt in a balanced quantity and taste it at the end and add a little more if needed.
add tadka at the end
Tadka is very important to enhance the taste of kadhi. Tadka can be prepared by adding cumin seeds, mustard seeds, asafoetida, dry red chillies and curry leaves to hot oil or ghee. Pour it over the prepared kadhi and keep it covered for a few minutes, so that the aroma of the tempering gets absorbed properly into the kadhi.
That is, the secret of perfect Kadhi lies not in any difficult technique, but in mixing the gram flour well, maintaining the right flame and giving enough time to the Kadhi. Next time you keep these small things in mind while making Kadhi, then the problem of lumps can be eliminated to a great extent and the texture of the Kadhi will also become more smooth and tasty.
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