​Easy tips to prevent curd from curdling up in soups and curries | The Times of India (2024)

For most of us adding curd to any gravy, fiery curry or soup is the best bet to accentuate the taste, but right after adding curd it ends up curdled, do you know why? No wonder, it spoils the taste as well as the texture of curries. Here are some pro tips to introduce the curd in a gravy or soup without the slight change in taste and texture. Read on to find out…

Curd is usually added to delicacies to accentuate the taste and add a creamy punch, but adding it to spicy, acidic or hot curries can immediately react with the milk fats and ruin the texture, and lead to curdling up of curd. However, following certain tips and tricks help in preventing this process of curdling up.

Another way to prevent curdling up of curd in a gravy is by taking out a small part of the curry or gravy and mixing the curd separately in a bowl. Whisk it well and then add it to the gravy

This process helps in bringing down the temperature of the curd closer to that of the soup or curry, preventing sudden curdling when added to the hot mixture.

Before adding curd to your hot soup or curry, it's important to temper it separately and then add it to the curry. Then whisk it, lower the heat and then add.

You can also add stabilizing agents like cornstarch or arrowroot powder to the curd, make a slurry and then pour this blend into the hot curry, this helps in avoiding the curdling process and gives a thick creamy texture to the curry.

While simmering the curry make sure you reduce the flame and allow the temperature to reduce before adding curd. Apart from that, the moment you add the curd make sure to constantly stir the curry till the entire thing is nicely blended together.