How to avoid lumps in kadhi. The right way to make kadhi without lumps

Kadhi mein gathein na padein uska sahi tarika: Kadhi is a traditional dish that is eaten with great fervor from North India to Gujarat and Rajasthan. The taste of this sour-spicy dish made of gram flour and curd is completely different from the rest of the vegetables and pulses. It is not only tremendous in taste, but is also considered mild for the stomach. In summer, its cold effect gives relief to the body, so in winter, a curry with spices maintains heat in the body. But the easier it looks like, the more it looks. Many times it happens that the kadhi falls in the kadhi, gram flour does not dissolve properly or the curd bursts. Due to which its entire taste is spoiled. Especially if you are making a kadhi for the first time or every time smoothness is not able to come in it, then it is not a matter of concern. In this article, we will tell you the four main mistakes that spoil Kadhi and will support the old, tried tips from which Kadhi will be made every time and without lumps.

1. Negligence in dissolving gram flour
Kadhi’s first and common mistake is not to dissolve gram flour properly. If you put water in gram flour and run it, then lumps are sure to be made in it.

What is the right way

First take gram flour in a vessel. Now slowly add thin curd or water to it and keep whispering continuously. If you want, you can use hand -wisdom or fork spoon. Keep stirring until gram flour dissolves completely smooth. If there is still doubt that a small lump has survived, then filter the solution with a sieve.

2. Pour yogurt directly into the pan
The biggest mistake is to put yogurt without whipping or directly into warm gram flour. This causes the curry burst and the strange is strange instead of the thick creamy texture.

What to do

Beat the curd first well. Then mix it in the gram flour solution. When you keep this solution cooked, keep the flame low in the beginning and cook while stirring slowly. Until it comes to a boil, it is very important to run this solution without stopping. This will neither burst the curd nor gram flour down.

Right method

Always cook Kadhi on low to medium heat. Especially until the solution comes to a boil, it is necessary to keep running continuously. After that reduce the flame and cover and cook for 20 to 30 minutes. It takes time to remove the rawness of gram flour, but this time removes the real taste of Kadhi.

4. Excess of gram flour
Many people think that if you add more gram flour, the curry will become more thick and will look delicious. But by doing this, it becomes too thick and heavy.

What to do

Usually 3 to 4 tablespoons gram flour is enough for a liter of curry. Whisk the gram flour well and add the right amount of water and curd. By adding excess gram flour, it does not cook well and may also have lumps.

Some grandmother tips

When the curry starts boiling, then put a bitter tempering on top which contains asafoetida, cumin, red chili and fenugreek seeds. This makes the taste double. If the fragrance of gram flour is to be removed, then a small piece of ginger can grate it and add it during cooking. If there are mistakes in Kadhi by mistake, then it can be smooth by running with a hand blender.