15 December, 2022

Dahi tadka | Spiced curd(yoghurt) curry |

ಮೊಸರು ಕರ್ರಿ | ದಹಿ ತಡ್ಕಾ |

Dahi tadka is a lip smacking side dish made to go with rice or all kinds of Indian flat bread. Very simple, tempered curd/yogurt recipe which can be made when you are in a hurry or running out of time or when you have lot of left over curd at home or even when you have fresh creamy curd or when you feel lazy to cook an elaborate side dish

It takes very few regular easily available at home ingredients to make this curry. Today I paired this curry along with dahi chapati/Phulka/wheat flour curd chapati. This is a very commonly prepared side dish here in North Indian house holds. Long ago I learnt about this recipe from one of my neighbour. I have even tasted this subji at her place

As the name itself depicts, this recipe uses the curd as the main ingredient. However, everyday I make curd at home itself. By default we (south Indians) set curd at home everyday. We have the habit of consuming some small amount of curd rice for both lunch and dinner in all the season. Its like our meal is not complete without curd

For any curd based curry, it becomes important to use hung curd because we do not want the whey(liquid) present in it as it makes the curry thin and moreover it becomes difficult to get that desired thick structure of the curry as well. So to make hung curd, we require to hang the curd in a clothe for sometime so that, almost all of the liquid present in it is drained out and we obtain that delicious, smooth and creamy thick curd

Obviously we need to make hung curd for this recipe. To make hung curd at home, take a wide deep bowl/vessel, Place a big/wide strainer/colander on that, spread a thin clothe on that, then pour the home set curd on that, cover with a lid/plate and let it sit for an hour or as required. During summer season you can refrigerate it but during winter we can keep it on the kitchen counter itself

Ingredients : measuring cup used – 250 ml

Onion – 1 big
Tomato – 2 medium
Green chili – 2 (adjust)
Grated ginger – 1 tsp
Grated raw turmeric – 1 tsp
Curry leaves – 2 sprigs
Coriander leaves – 4 tbsp
Salt – 1 tsp

To marinate :

Red chili powder – 1&1/2 tsp
Fennel seeds – 1 tsp
Turmeric powder – 1/2 tsp
Coriander seeds powder – 2 tsp
Cumin powder – 1 tsp
Water – 1/4 cup
Salt – 1/2 tsp

For tempering :

Oil – 1/2 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Fenugreek seeds – 1 tsp

PROCEDURE :

Wash well and chop the onion, tomatoes, green chili, coriander leaves and curry leaves, grate ginger, turmeric and gather together everything and set aside

Bring together all the ingredients listed below the heading ‘to marinate’, mix well and set aside

Heat oil in a karahi/Pan, Put mustard seeds, cumin seeds and fenugreek seeds, when they crackle, Put green chili, coriander leaves, curry leaves, stir once, then add onion, ginger and turmeric, saute everything well until onion turns to light brown in colour, then add in the tomatoes, stir once and put salt, cover and let it cook on medium heat. Keep stirring in between

Now put the marinated spice mixture, add salt, stir once, cover and let it cook until the the mixture comes as a whole. Keep stirring in between

Turn the heat to low, now add curd and stir well once, immediately turn off the heat, cover and let sit for five minutes before serving.
Today I paired this curry/dahi tadka along with dahi chapati/Phulka/wheat flour curd chapati.