Yogurt curdles when I add it to my paye
Every time I add dahi to the paye, it splits into little white bits and the shorba looks grainy instead of smooth and silky. The taste is fine but it looks ruined. Can I fix it once it's curdled, and how do I stop it from happening next time?
1 answer
Kia Pakaun Kitchen · 2 November 2026
Dahi splits when it hits hot shorba straight from the fridge. Next time, use room temperature dahi, whisk it smooth with a spoon of besan or a little flour, then mix in a ladle or two of the hot shorba to warm it up. Turn the heat to low, add this mix slowly while stirring, and keep stirring until it comes to a gentle simmer. Add salt after the dahi, not before. If it has already curdled, take a ladle of the shorba and blend it smooth, or whisk hard with a tablespoon of besan mixed in water and simmer a few minutes; it will look much smoother. Recipe: Beef Payay recipe