DT. GEETU
RAMAYANA’S DIET CLINIC
*53* *Dahi tadka*
Ingredients
Yogurt (curd): 1–2 cups, fresh and thick (Greek or hung yogurt works well)
Tempering (Tadka):
-
- 1–2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1–2 dried red chilies
- 3–10 cloves garlic, minced or sliced
- 1 stalk curry leaves
- Pinch of asafoetida (hing)
- ¼ tsp turmeric powder
- ½–1 tsp red chili powder
- Optional: ¼ tsp coriander powder, ½ tsp mustard seeds
Garnish: 2 tbsp chopped coriander leaves
Salt: To taste
Optional: 1 small onion (sliced), 1 boiled potato, or other vegetables for variation
In a bowl, whisk the curd until smooth. If you prefer a runnier consistency, add ¼–½ cup water and mix well. Add salt and optional spices like turmeric or garam masala to the yogurt if desired Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Add garlic, curry leaves, dried red chilies, and a pinch of asafoetida. Sauté until the garlic turns light brown. If using onions, sauté them until golden. Turn off the heat and add turmeric, red chili powder, and optional coriander powder. Mix briefly to release the aroma. Pour the tempering over the whisked yogurt and mix gently. If you prefer, you can add the yogurt directly to the pan and cook on low heat for about a minute, stirring gently. Sprinkle chopped coriander leaves on top. Serve immediately with roti, paratha, rice, or khichdi.
