My Kadhi curdled when I heated it. How can I prevent the yogurt from splitting?

Question

Did your Kadhi curdle when you heated it? Find out the simple trick to prevent the yogurt-based sauce from splitting.

Answer 1

To prevent Kadhi from curdling, whisk the yogurt and gram flour (besan) mixture thoroughly until smooth, and cook it on low heat, stirring constantly until it thickens. Adding a tablespoon of cornstarch to the yogurt mixture can also help stabilize it.

Detailed Explanation:

Kadhi, a yogurt-based curry, is prone to curdling if not cooked properly. The key to preventing this is to ensure the yogurt is well-combined with the gram flour (besan) before heating. Here's a step-by-step guide:

1. Whisk Thoroughly: In a bowl, combine the yogurt and gram flour. Use a whisk to blend them together until you have a completely smooth mixture with no lumps. This ensures the gram flour acts as a stabilizer.

2. Add Water Gradually: Slowly add water to the yogurt and gram flour mixture, whisking continuously to maintain a smooth consistency. The amount of water will depend on your desired Kadhi thickness.

3. Cook on Low Heat: Transfer the mixture to a pot and place it on the stovetop. Cook on low heat, stirring constantly. This is crucial. High heat will cause the yogurt to separate quickly.

4. Stir Continuously: Keep stirring the Kadhi continuously until it comes to a gentle simmer and thickens. This prevents the yogurt from splitting and ensures a smooth, creamy texture.

5. Add Tempering Last: Only add the tempering (tadka) of spices and herbs after the Kadhi has thickened and is cooked through. Adding it earlier can sometimes contribute to curdling.

Pro Tip:

If your Kadhi still curdles despite these precautions, immediately remove it from the heat and whisk vigorously. Sometimes, this can bring it back together. You can also try adding a tablespoon of milk to help re-emulsify the mixture.