Dahi tadka is a simple, curd based spiced yogurt curry typically tempered with ghee, mustard. One of the most satisfying easy recipes you will ever make, gets ready in 10 minutes. Let’s see how to make Dahi tadka recipe with step by step pictures and full video.
If you have curd sitting in your fridge right now, you can make this in 10 minutes that pairs well with Roti, paratha or rice.
Check out my Cumin rice recipe and Naan without yeast recipe in this website.
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What is Dahi Tadka?
Dahi tadka is a simple Indian curd preparation where fresh beaten thick curd (Indian Yogurt) dahi, combines with chilli powder, turmeric, a spiced tempering and sauteed onion. The word Dahi means curd or yogurt and tadka means tempering. The flavorful tempering over simple curd transforms it completely.
People across India also know it as Dahi ka tadka, tadke wali Dahi, common Hindi names for the same dish.
Why you will love this?
- Ready in 10 minutes, no exaggeration
- Simple pantry ingredients only
- Works as both a side dish and a gravy
- Easy to make, beginner friendly
Dahi Tadka vs Dahi Tikhari
Both dishes feature spiced yoghurt, but Dahi tadka is Punjabi, thinner in consistency with sauteed onion. Dahi Tikhari on the other hand, carries garlic flavor and a thicker consistency as a side dish.
Dahi Tadka Ingredients
Here are the simple ingredients to make Dahi tadka.
- Curd (Dahi) – Indian yogurt, use fresh, thick, not too sour.
- Onion – Adds texture, flavour and body to the dish
- Red chilli powder – I mix it with the curd for heat/ spice and use a little while sauteeing onion too for beautiful looks
- Garam masala – Just a tiny bit for wonderful flavour.
- Turmeric powder – For colour and it’s goodness
- Coriander leaves – Adds a lot of flavour to the dish
- Salt
To temper
- Ghee – Typically used for tempering
- Mustard seeds – Black mustard seeds for classic crackling base
- Cumin seeds – Helps with flavour as well as digestion
- Asafoetida – For flavour, adds depth in flavor
- Ginger – Helps with digestion, flavour
- Green chili – for spice, flavour
- Curry leaves – Adds a warm flavour
See recipe card below for quantities.
Step by step images
Let’s see the preparation with step by step pictures.
- Take curd in a bowl and add 1 teaspoon of red chilli powder, ⅛ teaspoon of Turmeric powder and ¼ teaspoon of Garam masala powder.
- Then, using a whisk, beat it smoothly and keep aside.
- In a pan, heat ghee, splutter mustard, followed by cumin seeds, ginger, green chilli, curry leaves, asafoetida and stir well.
- Then add sliced onion and sautee until soft and starts to turn golden.
- Switch off the flame and add ¼ teaspoon of red chilli powder, a pinch of turmeric
- Give it a quick mix..
- Add the curd spice mixture, salt and mix well.
- If you want turn the heat back on until you see the ghee starts to separate in the sides. If the pan was hot enough, then no need to heat, it will be already with ghee floating on top.
- Switch off the flame and add coriander leaves. Dahi Tadka ready.
Serve with Roti, Paratha or Steamed rice/ mild pulao. I love it to pair with Koki or my wheat onion paratha.
Substitutions & Variations
- Ghee – Use any cooking oil, it works fine.
- Ginger – You can use a teaspoon of garlic in place of ginger
- Onion – You can skip onion and make a no onion no garlic Dahi tadka. Even if you avoid asafoetida, you can just rely on the ginger and chili flavour alone
- Green chili – Use red chili instead
- Skip curry leaves if you do not have
- Dahi Tikhari style – This is the Kathiyawadi style, more boldly spiced with heavier spices. Add crushed garlic, red chilli and add crushed black pepper to the tempering for the Dhaba-style flavor.
Storage
Dahi tadka is best when fresh and served immediately. Since yoghurt is the base, it can turn sour. If you have leftovers, refrigerate and consume within a day.
Do not freeze, the curd will separate completely after thawing.
Top Tip
- Use curd at room temperature. Temperature shock will split the curd.
- Beat smoothly for lump free results as well as smooth finish.
- Switch off the flame before adding the spices and curd. You can then switch on if you want to heat, but in low flame and do not let it boil.
My notes
Ginger or garlic while tempering? Depends on which flavour you like. I like ginger flavor more, so add ginger. If you want you can add garlic too.
I know this Dahi tadka recipe is meant to be simple, but I was just thinking, to increase the nutrition, sauteeing some methi leaves along onion.
FAQ
When it is added to the pan that is still on the heat. Always switch off the flame before adding. Also ensure it is at room temperature, not cold from the fridge. Beat smoothly before using in the recipe.
Dahi tikhari is the Gujarati and Rajasthani name for the same dish. The preparation is essentially the same, though the Kathiyawadi version tends to be more boldly spiced with a heavier tempering.
Recipe card
Dahi Tadka Recipe | Easy Dinner Ideas
Dahi tadka is a simple Indian curd based spiced curry typically tempered with ghee, mustard one of the most satisfying easy recipes you will ever make.
Ingredients
- 1 cup Curd Plain yogurt
- 1 Onion Sliced
- 1 teaspoon Red chilli powder Kashmiri chili powder
- ¼ teaspoon Garam masala powder
- â…› teaspoon Turmeric powder
- 2 tablespoon Coriander leaves Finely chopped
- Salt
To temper
- 2 teaspoon Ghee
- ¼ teaspoon Mustard Black mustard seeds
- 1 teaspoon Cumin seeds
- 1 Green chilli Finely chopped
- â…› teaspoon Asafoetida
- 1 teaspoon Ginger Finely chopped
- Curry leaves
- ¼ tsp Red chilli powder Kashmiri chilli powder
- 1 Pinch Turmeric powder
Instructions
-
Take curd in a bowl and add 1 teaspoon of red chilli powder, ⅛ teaspoon of Turmeric powder and ¼ teaspoon of Garam masala powder.
-
Then, using a whisk, beat it smoothly and keep aside.
-
In a pan, heat ghee, splutter mustard, followed by cumin seeds, ginger, green chilli, curry leaves, asafoetida and stir well.
-
Switch off the flame and add ¼ teaspoon of red chilli powder, a pinch of turmeric and give it a quick mix.
-
In a pan, heat ghee, splutter mustard, followed by cumin seeds, ginger, green chilli, curry leaves, asafoetida and stir well.
-
Then add sliced onion and sautee until soft and starts to turn golden.
-
Switch off the flame and add ¼ teaspoon of red chilli powder, a pinch of turmeric and give it a quick mix.
-
Add the curd spice mixture, salt and mix well.
-
If you want turn the heat back on until you see the ghee starts to separate in the sides. If the pan was hot enough, then no need to heat, it will be already with ghee floating on top.
-
Switch off the flame and add coriander leaves.
Video
Notes
- Use curd at room temperature. Temperature shock will split the curd.
- Beat smoothly for lump free results as well as smooth finish.
- Switch off the flame before adding the spices and curd.
