The secret of making perfect kadhi, now there will be no lumps nor curd will curd, note these tips

Whose mouth does not water on hearing the name of hot curry and rice? That mild sour and spicy taste of Kadhi makes it a favorite comfort food in every Indian household. However, making kadhi is an art. Many times, even after following the correct recipe, the kadhi either remains very thin, or lumps of gram flour are formed in it, and sometimes the curd also bursts. If you also struggle with these problems, then stop worrying now. Today we are telling you the secret of making perfect kadhi batter, which will make your kadhi as delicious as restaurant every time. Perfect Kadhi batter: Right ratio of gram flour, curd and water. The success of Kadhi depends on its batter. If the proportion of the batter is correct, the kadhi will automatically become thick and velvety. For a perfect batter, remember this ratio: 1 cup curd (slightly sour) 3 tablespoons gram flour 2.5 cups water Pro-tip: Beat these three ingredients with the help of a whisk until all the lumps in gram flour are gone and the mixture becomes completely smooth. If you are in a hurry, put all three together in a mixer jar and stir for 10-15 seconds. This makes the batter very smooth. Want a confection-like taste? So choose curd like this. The main taste of kadhi lies in its sourness. Always use slightly sour curd. If your curd is fresh and sweet, take it out of the refrigerator 4-5 hours before making the kadhi. Keeping it outside will naturally give the right sourness to the curd, which will double the taste of the kadhi. Why does curry curdle? Avoid these mistakes: The most common complaint is the curd bursting. This happens when the mixture of curd and gram flour is not whipped properly or it is not brought to a constant boil while cooking. To prevent the curd from curdling, keep these things in mind: Stir continuously: After pouring the curry batter into the pan, keep stirring it continuously on low flame until it comes to a good boil. Right time to add salt: The most important rule is to always add salt to the curry only after it starts boiling. Adding salt first is most likely to curdle the curd. Halwai Style Tadka: Which spices will enhance the taste? Tadka is the life in Kadhi which gives it a different taste. For a Kadhi exactly like Halwai, heat mustard oil in a pan. Add cumin, grated ginger and fenugreek seeds and fry till it turns golden. After this add whole green chillies. Now add the prepared batter and add turmeric and red chili powder. Keep stirring it on high flame till it boils and once it starts boiling add salt to taste. Let it cook on low flame for at least 20-25 minutes, so that the rawness of the gram flour goes away completely and the curry becomes velvety.