5 Smart Ways to Use Sour Curd
Image Credit: Curd (Picture Courtesy: Shutterstock)

Forgetting to keep a bowl of leftover curd in the refrigerator is common. We all do that knowingly or unknowingly. And, that makes the curd sour which usually finds a place in the dustbin. Agree? Well, this won’t happen anymore as we are going to tell you 5 smart ways to use curd in cooking. Yes, certain dishes require sour curd for the perfect flavor and texture. This probiotic-rich food item is extremely healthy and offers a peculiar taste to the dishes when becomes sour. Here are a few ways to bring this to use. 


Idli is a staple food for South Indians. It is not only easy to make but also quite light and healthy. To prepare Idli, you require ready-made batter and mix it with sour curd and water. The curd will make your Idlis fluffy and offer a distinct taste to it too.


The spongy texture of Dhokla comes because of curd. Adding sour curd to it will offer a unique khatta flavor to the dish which is liked by almost all. 


Without adding sour curd, Kadhi won’t turn out well. It is one of the most important ingredients used in making Kadhi. Whether it is Sindhi kadhi, Boondi Kadhi, or Palak Kudhi, sour curd is a must-add thing if you want them to taste good.


Cheela is one of the most time-saving breakfast dishes made in various households. You can have it during lunch or dinner too especially if you are a fitness enthusiast. Cheela can be made using jowar flour, besan, moong dal, and even suji. Apart from onion, capsicum, tomato, and a few spices, sour curd is an essential ingredient for making cheela.


To make a classic South Indian style Dosa, you need to soak rice and fenugreek seeds in sour curd for 3 hours. This will give a perfect texture to your Dosa and a nice taste too.