Warm, richly spiced, and built for a satisfying meal, Dahi Tadka Recipe (Spiced Yogurt Curry) is a vegetarian Indian side dish made with greek yogurt (hung curd), oil, and cumin (jeera) seeds in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 1 cup greek yogurt (hung curd)
- 1 tablespoon oil (or ghee)
- 1 teaspoon cumin (jeera) seeds
- 3 cloves garlic (minced)
- 1 stalk curry leaves
- 1 dry red chilli
- a pinch hing (asafetida)
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- salt (to taste)
- 2 tablespoons coriander leaves (cilantro)
Method
- Heat oil in a pan on medium flame and add cumin seeds. Let them splutter.
- Add garlic, curry leaves, dry red chili, hing, and saute for a few seconds till the garlic turns light brown in color.
- Next, add turmeric, red chili powder and mix well. Turn off the gas immediately.
- Take thick, whisked curd (yogurt) in a bowl. Pour the tempering over the yogurt, add salt to taste, and mix well. Note: If you prefer a runnier consistency curry, add 1/4 to 1/2 cup of water to the whisked yogurt and mix until smooth.
- Lastly, mix well. Garnish with coriander leaves.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
