When To Add Salt In Kadhi: Whether eaten with rice or with hot rotis, Kadhi is one such dish whose taste is always pleasing. From Rajasthan to Gujarat and UP, the taste of Kadhi is liked in every household. Some people like Kadhi with Pakodas, while others like Kadhi with spinach. In many places, even carrot Kadhi is made in winters. Now, when vegetables have become so expensive due to rains, housewives are looking for options of such things which can be made without vegetables. Kadhi is one such option, which is eaten with great taste by children and adults alike. But imagine, when after all the preparations, Kadhi is made and it gets spoiled due to one mistake of yours, then the whole mood of eating it gets spoiled. Even adding salt at the wrong time can make Kadhi get spoiled. Let us tell you when should it be added to the curry.
There are many reasons for curry to split. Sometimes curd splits when curd is put on high flame, and sometimes if curry is not stirred continuously at the same time, then also curry splits. Another reason for curry to split is that salt is added to curry at the wrong time. When should salt be added to curry? Like it is added to other vegetables, in the beginning or at the end? The answer to this question is that salt should be added to curry at the end. That is, when your curry is cooked properly and you are about to turn off the gas, just before that you should add salt and stir the curry and then turn off the gas. This completely eliminates the chances of curry bursting due to salt.
How to prevent Kadhi from splitting-
– As told to you, Kadhi can split due to many reasons. So whenever you put curd in the pan to make Kadhi, keep stirring it immediately so that the curd does not split.
– Another trick is that before adding curd or buttermilk, lower the flame to the lowest level and then add some water in the pan and then add buttermilk or curd. By adding water, the temperature of the pan will decrease and your curry will not burst.
– When you make curry with buttermilk instead of curd, then the curry will neither be too thick nor too thin.
– While making pakodas for curry, definitely add salt to them, because pakodas without salt will make your curry tasteless.
– Remember that the longer you cook the curry, the more its taste increases. So once the curry starts boiling, let it boil for at least 20 to 25 minutes.
Tags: Food, Food Recipe
FIRST PUBLISHED : July 8, 2024, 16:07 IST
