Handling a Spicy Hot Curry | Reduce Chilly in a Curry | How To Cool Down A Spicy Curry
Handling Spicy Hot Curry | Reduce Chilly in a Curry | How To Cool Down A Spicy Curry – Has your lovely curry gone really spicy or chilly and you can’t eat it despite it is a very tasty one. Here are some simple kitchen hacks for reducing spice or heat in a curry that has gone spicy.
Use these kitchen hacks to reduce chilly in a curry and enjoy it all the way. Do also find the recipe to make homemade dahi or homemade curd which comes in really handy to cool down a spicy curry and make it delicious too.
We Indians are a bit funny with food. We fill our plates without paying much heed to the spice quotients of curry and convince ourselves we can handle the heat these curries throw at us. We are usually sure about handling spicy curry.
But of course, after one bite, we usually realise our initial bravery was quite unfounded. We end up with a plate of food that tastes like an exploding volcano.
But, instead of trashing it, there are plenty of ways you can actually cool down the spiciness and enjoy the dishes you’ve been craving for and reduce chilly in a curry.
Simple kitchen hacks for reducing spice or heat in a curry gone spicy। Handling a spicy hot curry
I recently went overboard with chillies while making red kidney beans (rajma). My 14-year-old just couldn’t handle the chilli and looked helpless. It was a disaster at the lunch table and it happens to all of us at times.
This is what made me think about putting up a post handling spicy hot curry if your vegetables, meat or chicken have got overly spicy.
By the way, in my case, a sure shot solution was to pair the spicy kidney beans with steamed rice and plain curd (homemade curd recipe is at the end).
There are several ways of reducing the heat in a dish that has got infused with too much chilli. Spice or heat in chillies is added by a crystalline alkaloid called capsaicin, which is found in chilis.
Here are several simple kitchen hacks to help you reduce the chilli if you have gone a bit overboard. If you have one of yours, do write in and I’ll be happy to add it to this list.
1. Use everyday dairy products
Add a dairy product to tone down the effect of the spicy component. For example, in the runaway curry, you can add yoghurt (curds), sour cream or double cream to bring down the spiciness. This applies to vegetables, stews, soups or any extra spiced up curry.
Having dishes made with curd work very well. Mango lassi has always been a fantastic way of cooling people down after a spicy curry. Alternatively, you can pair a good dose of koshimbir raita to your curry, which will help to counteract the hotter elements of the sauce and spices.
2. Add complementing ingredients
Adding potatoes is a good way of handling spicy hot curry. Potatoes go well with most meats and vegetables. You can also use coconut milk to tone down the spice level. Don’t have any of these, add some more liquid.
A good example of adding potatoes to a curry is matka gosht and another that uses coconut milk is the railway mutton curry.
3. Add a nutty paste
A paste made out of almonds and cashew nuts works very well. Make a paste, add it to the dish, bring the dish to boil and you are done.
Cashew nut not only reduces spiciness of curry but makes them delectable too. Cashew nut paste is a gluten-free, dairy-free, and vegan alternative to heavy cooking cream. It adds a creamy texture to a variety of dishes including butter chicken!
4. Add sourness from acid
The sourness from acidic ingredients counters the chilis since acid cuts through the heat. While handling spicy hot curry you can add sourness from a citrus source (lime or lemon), tamarind paste, kokum or even vinegar to get the desired result.
5. Add a bit of sweetness
Sugar not only helps in cutting down the spice, but it also works as a taste enhancer. You can use sweetness from regular sugar, honey, ketchup, white chocolate or even crispy fried onions to reduce the spice levels in a hot dish.
If you want to avoid sugar, try fruits. For example, Pomegranate Raita not only uses red chillies but also pomegranate juice and fruit to balance the flavours out.
6. Serve with unspiced accompaniments
Simple boiled rice or quinoa works best with over spiced curries and vegetables. You should also consume a healthy helping of plain yogurt, raita and unsalted vegetable salad on this side.
१ दूध, दही या क्रीम का उपयोग करें। इससे तीखा कम हो जायेगा।
२ कुछ और सामग्री डालिए।
आलू डालने से करी का तीखा पन कम हो जाता है और ये सब्ज़ी और गोश्त के साथ अच्छे जाते हें। आप तीखी करी में नारियल का दूध भी डाल सकते हें।
३ मेवा उपयोग में लाएँ।
काजू और बादाम का पेस्ट बना लें और तीखे व्यंजन में डाल के उबाल लें। तीखा कम हो जाएगा।
४ खटा डालें।
निम्बू का रस, इमली का पेस्ट, या सिरका तीखा कम करने में फ़ायदेमंद होता है। खट्टे का उपयोग करें।
५ मीठा डालें।
चीनी, शहेद, केचप, सफ़ेद चोक्लेट, और भूने हुए प्याज़ की मिठास से भी आप तीखा सही कर सकते हें।
६ बिना मसले के खाने के साथ खाएँ।
उबले चावल, दही, रायता और सलाद के साथ खाएँ। तीखा कम लगेगा।
FINALLY, TO SUM IT UP
Handling Spicy Hot Curry | Reduce Chilly in a Curry | How To Cool Down A Spicy Curry – Has your curry gone really spicy or chilly and you can’t eat it despite you love it very much. Here are some simple kitchen hacks for reducing spice or heat in a runaway curry or a curry that has gone really spicy.
You can use these kitchen hacks to reduce chilly in a curry and enjoy it all the way.
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