Saturday, 26 October 2013

Cooking notes

I made kadhi / curry (a yogurt soup coloured with turmeric, to be eaten with rice) for a vegan friend. This is the first thing I learned to make and I've been making it for 24 years and I rarely go wrong with it, but veganising causes problems because soy yogurt does not have the sourness of dairy yogurt which gives kadhi its characteristic taste.

To compensate for the lack of tartness in the dairy-free yogurt, I added some amchoor (dried green mango powder) which added sourness but not exactly the right kind. The vegan version I made the other day was very thick for kadhi, but that could have been because I put in too much gram flour (used to slightly thicken),  a half-deliberate, half-error. Part of my intention was to take the taste of the soy yogurt and soy milk away; they are oddly strong in their blandness. Or did I just think that up to compensate for my mistake. I don't know.

I don't think I will try to perfect the vegan recipe as there's not much call for it in my life.  My friend enjoyed it, which was the main thing, but if only she knew there was more to enjoy in it.

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