In Indian kitchen, curd is used in many types of vegetables and gravies. The taste of gravy made from curd is slightly sour, creamy and very tasty, hence it has special importance in kadhi, curd potato curry, shahi gravy or many other dishes. Curd not only enhances the taste of food, but it also gives thickness and different flavor to the gravy.
But often a common problem arises while cooking. As soon as curd is added to the gravy, it bursts. Many times it happens that the taste and texture of the vegetable prepared with all the hard work gets spoiled. Due to the curd bursting, the gravy gets divided into different parts and it does not remain as smooth or creamy as we want. In such a situation, let us know what is the right way to add curd in gravy?
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Why does curd curdle?
There can be many reasons for curd curdling. For example, if you put curd directly into very hot or boiling gravy, it bursts due to the high temperature. Apart from this, if you add the curd directly to the gravy without beating it, the gravy may remain curdled and the curd may also curdle. Also, if too much sour curd is mixed in hot gravy, there is a high possibility of it curdling. Therefore, only fresh curd should always be used. However, if it is too thin or contains too much water, it may separate when added to hot gravy.
Do this while adding curd to gravy
Before adding it to the gravy, beat the curd well, so that there are no lumps in it and it becomes smooth. Apart from this, adding a pinch of gram flour or a little flour while whisking reduces the chances of the curd curdling. While adding the curd, reduce the flame of the gas and then slowly mix it in the gravy. Apart from this, while adding curd, keep stirring the vegetable continuously, due to this the curd gets mixed well and does not curdle. Also, first add one or two spoons of hot gravy to the curd and heat it a little, then pour it into the pan. This keeps the temperature in balance and the curd does not curdle.
Prepare curd gravy like this
If you can prepare such a gravy of curd then it is useful for all types of vegetables. Mostly dhaba vendors make this gravy. For this, you have to fry tomatoes, cashew nuts, onion, dry red chilli, cloves, black pepper and cardamom in a little oil in a pan. Now take out the standing spices and separate them. After this, cool it and grind it in a mixer. Now again keep a pan and add butter, ghee or oil in it. When it becomes hot, add gravy to it. Add a little salt, curd and cream and fry until the oil separates. You can store it and keep it. Whenever you feel like it, you can use it to make paneer, cauliflower and many other vegetables.
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