Usually, very thick curries are more prone to lumps. To dilute the curries a bit, you can add either water or milk, depending on the type of dish that you are making. Using milk adds sweetness and richness to the curry as well. After adding either water or milk and keep the flame on medium. Stir continuously to dilute the lumps. Usually, lumps are formed in the curry and get diluted on their own upon cooking the curry for some time.
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