Butter Milk Kadi recipe: 59 Photos
Punjabi Kadhi Pakoda - Cooking With Sapana images
Lehsuni Kadhi {Curry made with Garlic Buttermilk illustrations
FAQ
If the curd is not sour, then the kadhi will not be sour, but will still taste good. To make the curd sour, keep the set curd for a few hours at room temperature. Another way is to add ½ to 1 teaspoon amchur powder (dry mango powder) or a bit of lemon juice to the dish once its cooked.
Cookbook: Yogurt Curry Soup (Kadhi)
It is rich in complex carbohydrates, folate and has a low glycemic index. Chaas helps in losing weight, building your immunity and is good for your heart. So, the next time you have kadhi, have it without any hesitation as it won't make you gain weight.
Add half teaspoon of sugar to your curry and give it a nice mix. You can add more sugar if you feel the curry is still sour. Additionally, you could also use honey or jaggery.
Curd is made by fermenting milk with lactic acid bacteria. At the same time, buttermilk is a byproduct of butter-making or made by adding lactic acid bacteria to skimmed or low-fat milk. Both have distinct uses in cooking and baking and are enjoyed for their tangy and sour taste.