If you get delicious curry and rice then your day will be over. People often like to eat curry in winter and summer lunch. In all of our homes, anything from Bundi to Pakodas and some vegetable curry is prepared and eaten. In North India, not just one or two but many types of kadhi are made. Talking about kadhi, let us tell you that in Chhattisgarh, vegetable kadhi is also made, like many vegetables including brinjal, tomato, ladyfinger and sweet potato are made in curd kadhi. Making Kadhi is easy, but making it perfect is difficult. While making Kadhi at home, people repeat some such mistakes due to which perfect and tasty Kadhi is not prepared. In such a situation, today we will tell you about those mistakes which you should not make while making kadhi.

Don't burn too much

Phoran is used to make Kadhi delicious and gives it great taste and aroma. People use onion, chilli, fenugreek, cumin and curry leaves as phoran. Let us tell you that you should not put so many phoron in one curry. If you are making kadhi, then add only 3-4 types of phoron in it, like fenugreek, green chilli and curry leaves. Also, after adding phoran, just fry it till it crackles and turns golden, then add curd or buttermilk.

Do not beat curd

Many people add curd to the curry without beating or blending it. without beating use of curdBy doing this the kadhi does not become smooth. Therefore, before adding curd to the curry, put it in a mixer or jar, blend it with water and add it to the curry. This makes the kadhi smooth and of uniform texture.

Also read: Enjoy these guava recipes before winter ends

add more gram flour

To make Kadhi, half to one spoon of gram flour is dissolved in curd or water and added to thicken it. Many people add more gram flour instead of half to one spoon, due to which the curry becomes thick. Add less gram flour and cook well till it boils.

using too much oil

To make the phoron crackle, you need one to two spoons of oil, but people add more oil than this, which starts floating on top after adding curd and gram flour. Therefore, do not add more oil than required, fry the phoron in less oil and add curd gram flour (gram flour recipe) and make perfect kadhi.

Read this also: Enjoy not just one or two but these 5 types of pulao in winter.

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