Although taking turmeric or haldi in its natural form helps with health, taking too much of it might make you feel queasy, sick and nauseous.
Even though it may take years of practise and talent to master the art of cooking, there are occasions when making a mistake with the herbs, sauces, or spices may have a significant impact on the flavour and texture of a dish. Turmeric is one such common spice that is often used in Indian cooking as a flavorful spice and colouring agent. What if you added too much haldi to a curry or sabzi, and don’t know how to fix it? Well, don't worry; these clever methods will help you quickly remedy a meal that has too much haldi added to it.
Turmeric is one of the healing spices because of its powerful anti-inflammatory and antioxidant effects. However, using too much of this spice will not only make you feel hotter inside, but it can also make the dish taste bitter. This is because turmeric naturally has a little bitter flavour that, when added in excess, can ruin the flavour and texture of a meal. Here are a few simple solutions for extra haldi.
No doubt Curd does wonders; it can be used to offer a healthy dose of nutrition or to correct culinary errors. A few tablespoons of curd will help to counteract the bitterness of the haldi by bringing out its naturally sweet flavour in the situation that you accidentally add more haldi and spices than you intended.
Water can balance the flavours with its neutral properties. Being a soluble it can be added to the treat to most easily counteract its bitterness. This will aid in dilution of the haldi's flavour and colour too.
Another easy cure for too much haldi is to add a few teaspoons of fresh malai or cream to curries. This will lessen the bitterness and give the curries, stews, and sabzis a lovely flavour.
In dishes where you cannot afford to add extra ingredients because they may alter the texture of the dish, sprinkling some fresh, tart lemon juice can also counteract the bitterness of haldi. You can also add other tangy ingredients too like mango powder or tamarind pulp as per the flavour profile of your curry.
Coconut milk enriches the flavour of the meal and aids in reducing the haldi's bitterness. The delicatessen has a creamy texture thanks to its sweet and delicate flavour.
Addition of a sweetener is a frequently advocated remedy when attempting to combat any kind of bitterness. While it might not work for every recipe containing turmeric, in certain cases it will. Mixing sugar with fresh milk or water is an easy process. Include this in the dish.
If you have too much turmeric, you may immediately remedy it by increasing the amounts of the other ingredients. By doubling other ingredients this will assist in bringing the meal back in line with the harmony of flavours in your recipe, thus preserving your dish.
You can increase the amount of water, oil, and chicken stock or vegetable stock that is used in your recipe.
Since you do not want sweeteners to be recognised, only very little amounts should be added. Just an amount is required to balance out the harshness of the turmeric.
Your kitchen cabinet is likely where you will find the ingredients you need to create your food. However, if you've added too much turmeric, these easy tricks can help you rescue your dish.