Right time to add curd to gravyImage Credit source: Getty Images
Cooking Tips: Curd is used extensively in food to enhance its taste. Adding curd to vegetables ranging from Shahi Paneer to Kadhi, Dum Aloo and many types of gravies gives a slight sourness to the taste and a creamy texture. But people often complain that as soon as curd is added to hot gravy, it bursts and the look and taste of the entire vegetable gets spoiled. This problem is very common especially while cooking at home. Many times the gravy made with hard work starts looking different due to the curd curdling, which also reduces the enjoyment of eating.
Actually, the biggest reason behind the curd curdling is the temperature and the way it is poured. If your curd also bursts as soon as you add it to vegetables, then this article is for you. Here we will know from the chef what is the right way to add curd.
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Chef Pankaj Bhadauria gave 2 tips
Chef Pankaj Bhadauria often shares cooking tips on his Instagram. This time the chef has told the correct way to add curd in gravy, due to which your curd will never curdle.
First tips- Chef Pankaj tells that if you have kept the curd in the fridge, then first keep it out at room temperature for 15 minutes.
Other tips- According to Pankaj, before adding curd to the gravy, beat the curd well. Now turn off the gas of the cooked gravy. After this add curd to it and mix well for 1 minute.
Nutrition and benefits of curd
Curd is considered a treasure of taste as well as health. Protein, calcium, vitamin B12, potassium and good bacteria i.e. probiotics are found in abundance in it, which help in strengthening the body from within. Curd improves digestion, cools the stomach and is considered helpful in providing relief from problems like gas and indigestion. Eating curd regularly keeps bones strong, supports immunity and also has a good effect on the health of skin and hair. In summer, it also proves helpful in keeping the body hydrated and maintaining energy.
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