There are some tricks to cooking with yoghurt in hot dishes such as the range of curries that criss-cross India.
Yoghurt can split when heated and although this does not alter the taste, the appearance of the dish can suffer. Here are a few tips for you to experiment with. You will rarely have any trouble with yoghurt splitting.
- Use a thick yoghurt, ie a good Greek Yoghurt. Even then, drain it in a piece of muslin cloth for an hour.
- Buy yoghurt from an Indian shop. Indian grocers sells the most silky yoghurt, already thick, suitable for cooking.
- Bring the yoghurt to room temperature before beginning to cook with it..
- Whip the yoghurt a little. The addition of air minimises the risk of splitting.
- And the best tip of all, add besan (gram flour, chickpea flour) to the yoghurt as you beat it. A tablespoon will do the trick. It stabilises the yoghurt and minimises the risk of splitting.
- In the South of India it is more common to stabilise the yoghurt with rice flour and/or finely ground coconut.