My Mor Kuzhambu (yogurt-based curry) curdled upon heating. What is the technique to prevent this?

Question

Did your Mor Kuzhambu (yogurt curry) curdle upon heating? Discover the proper technique to prevent this common issue and keep your gravy smooth.

Answer 1

To prevent Mor Kuzhambu from curdling, always cook it on low heat and continuously stir until it thickens. Avoid boiling the curry after adding the yogurt mixture.

Detailed Explanation:

The curdling in Mor Kuzhambu happens because the protein in the yogurt denatures and separates when exposed to high heat. To prevent this, follow these steps:

1. Prepare the Yogurt Mixture: Whisk the yogurt thoroughly until it's smooth and lump-free. You can add a tablespoon of rice flour or gram flour (besan) to the yogurt mixture. This acts as a stabilizer and helps prevent curdling.

2. Tempering: In a separate pan, prepare the tempering with oil, mustard seeds, cumin seeds, fenugreek seeds, red chilies, and curry leaves. Let the mustard seeds splutter before adding the other ingredients.

3. Add Vegetables (Optional): If you're adding vegetables like okra, ash gourd, or potatoes, cook them in the tempering until they are tender.

4. Combine and Heat Gently: Reduce the heat to the lowest setting. Slowly pour the yogurt mixture into the pan with the tempering and vegetables (if using). Stir continuously.

5. Constant Stirring: Keep stirring the mixture constantly. This ensures even heat distribution and prevents the yogurt from overheating in one spot.

6. Do Not Boil: Heat the Mor Kuzhambu until it is warm and slightly thickened, but do not allow it to boil. Boiling will almost certainly cause curdling.

7. Seasoning: Add salt and any other desired seasonings at the end, after the curry has thickened slightly.

Pro Tip:

Use slightly sour yogurt for an authentic Mor Kuzhambu flavor, but ensure it's not overly sour, as this can also contribute to curdling. If your yogurt is very sour, add a pinch of sugar to balance the acidity.