Kadhi, a yogurt-based Indian dish, can sometimes be perceived as acidic. While the base ingredients, yogurt and gram flour (besan), contribute to its potentially acidic nature, the addition of other ingredients and the overall preparation method significantly impact its final acidity.
Factors Affecting Kadhi's Acidity:
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Ingredient Selection: The use of spices like cumin, coriander, and fennel seeds, which possess alkalizing properties, can help neutralize the acidity. Conversely, the inclusion of highly acidic ingredients will increase the overall acidity. [Source: Dals and kadhis, being predominantly lentil-based dishes, can sometimes be perceived as acidic. Here are some points to consider to control acidity: Ingredient Selection and Preparation: Neutralizing Agents: Incorporate ingredients like cumin, coriander, and fennel seeds, which have alkalizing properties.17-Aug-2024]
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Preparation Method: The cooking process itself can alter the acidity levels. For example, prolonged simmering could potentially alter the pH.
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Individual Sensitivity: Personal tolerance to acidity varies significantly. What one person perceives as acidic, another might find perfectly palatable. [Source: https://www.tarladalal.com/article-38-indian-foods-to-avoid-for-acidity-225] Mentions acidity as a form of indigestion, indicating individual responses can differ.
Kadhi and Acidity Concerns:
Several sources mention kadhi as a food to potentially avoid if one suffers from acidity or heartburn. [Source: https://www.ndtv.com/food/consumption-of-these-3-sour-foods-at-night-can-cause-water-retention-1937558] This is because of its yogurt base, which is naturally acidic. However, this doesn't mean all kadhi recipes are inherently acidic to the point of causing discomfort. The recipes mentioned in this context, are specifically referencing those high in acidity triggering ingredients.
Many recipes focus on creating a balanced flavour profile, mitigating potential acidity issues. [Source: https://www.tarladalal.com/recipes-for-dals-and-kadhis-to-relieve-acidity-616] This demonstrates a clear attempt to adjust the kadhi’s acidity for broader palatability and to accommodate those sensitive to acid.
In short, whether or not a particular kadhi is acidic depends on the specific recipe and individual sensitivity.
