While most Western chefs use raw yoghurt for sweets or beverages, Indian chefs use it to tenderize meat, as a souring agent, and as a basis for softly textured curries.
In India, yoghurt is used in sweets and to make homemade buttermilk. So, what type of yoghurt is commonly used in Indian cooking? Continue reading to find out more!
1. What Yogurt is Used in Indian Cooking?
In India, yoghurt is commonly used in cooking as it adds a light and creamy texture to dishes without weighing them down. It also helps to tenderize meat and can be used as a souring agent. The type of yoghurt that is typically used in Indian cooking is called dahi.
Dahi is a type of yoghurt that is made from curdled milk. It is thicker and more sour than yoghurt, making it the perfect addition to curries and other savoury dishes. You can easily make dahi at home by adding a small amount of lemon juice or vinegar to milk and allowing it to sit until it thickens.
2. Why is Yogurt Added to Curry?
Yoghurt is often added to curry in order to lighten the dish and balance out the spices. It can also help to thin out a curry that is too thick. Adding yoghurt to curry is a common practice in Indian cooking, and it can really elevate the flavours of the dish.
3. Does Yogurt Thicken Curry?
While yoghurt does add a creamy texture to curry, it will not actually thicken the dish. If you want to thicken your curry, you will need to use another ingredient such as coconut milk or flour.
4. Why is Yogurt Best for Curry?
Yoghurt is one of the best ingredients you can use for curry because it helps bring out all of the other flavours in the dish. The acidity of yoghurt also helps to balance out the spices in curry, making it more palatable for Western audiences.
5. Can You Use Greek Yogurt Instead?
While Greek yoghurt can be used in place of dahi, it may make the curry too sour. This is because Greek yoghurt is more tart and acidic than dahi. If you do use Greek yoghurt, you may need to add a bit more sugar or spice to balance out the flavours.
6. How is Yogurt Added to Curry?
Typically, yoghurt is added to curry near the end of cooking to prevent it from curdling. You will want to add the yoghurt slowly and whisk it into the curry until it is fully incorporated. Once you have added the yoghurt, you should not let the curry boil, as this can cause the yoghurt to curdle.
Conclusion
Yoghurt is a common ingredient in Indian cooking because it adds a light and creamy texture to dishes. It also helps to tenderize meat and can be used as a souring agent. The type of yoghurt that is typically used in Indian cooking is called dahi, which is a type of yoghurt that is made from curdled milk.
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