Kadhi: Yogurt Curry with Chickpea Fritters
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Origin
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Description
Kadhi — a sour, slightly thick curry made from yogurt and chickpea flour (besan), finished with a mustard-cumin tarka — demonstrates one of Indian cooking's most technically specific preparations: stabilising yogurt against curdling through the binding action of chickpea flour. The flour's protein and starch form a network in the yogurt that prevents the dairy proteins from aggregating and separating when heated. The result is a pourable, slightly thick, sour curry that holds together through extended cooking.
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The Thread
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Flavour Context
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Pillars V — VII
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