5 Easy Tricks To Make Kadhi Extra Tangy And Full Of Flavour

Love kadhi-chawal but feel like your kadhi lacks that punch of sourness? You’re not alone. A good kadhi should have a perfect balance of tang and spice, especially in Punjabi households where it's enjoyed with crispy pakoras and hot rice. But sometimes the curd isn’t sour enough and the flavour falls flat.

Don’t worry—there are simple ways to fix that. Whether you’ve got mild curd or just want a stronger taste, these 5 kitchen tricks will make your kadhi extra tangy and totally delicious.

1. Make Your Curd Sour Naturally

If your curd isn't tangy, add a pinch of salt and leave it in a warm corner of your kitchen overnight or for at least 7-8 hours. This helps increase the sourness naturally without needing anything extra. Always use slightly old curd for best results.

2. Add Tomatoes for Extra Tang

Tomatoes are not just for texture—they also add a lovely tang. While preparing your tadka (tempering), grate 2-3 fresh tomatoes. After sautéing cumin, hing (asafoetida), and curry leaves in oil, add the tomatoes and cook them well. Mix this into your kadhi to enhance both flavour and sourness.

3. Use Tamarind Water

Soak tamarind in warm water for 10-15 minutes and squeeze out the pulp. Add this tamarind water to the kadhi after it thickens a bit. Tamarind brings a rich sourness without affecting the consistency. It’s an easy way to add depth to your dish.

4. Sprinkle Some Amchur (Dry Mango) Powder

Amchur is a common ingredient in Indian kitchens and works wonders in kadhi. Just add a teaspoon while cooking to naturally increase the tangy taste. It blends in smoothly and enhances the overall flavour.

5. Finish with Lemon Juice (But Be Careful)

Lemon juice adds a fresh tang at the end. But here’s a tip—never add it while the kadhi is still boiling. The heat can curdle the mixture. Always turn off the flame, let the kadhi cool for a minute, and then stir in the lemon juice.


Tips: Always taste your kadhi before serving. If it feels too mild, quickly fix it with one of these ingredients—no need to start over.


Now you don’t have to settle for bland kadhi ever again. With these simple tricks—whether it’s tomatoes, tamarind, or lemon—you can instantly upgrade your kadhi’s flavour and wow everyone at the table. So go ahead, try these tips, and enjoy that perfect bowl of tangy kadhi-chawal.