Spicy Curd-Based Curry
Dahi Kadhi
I remember my grandmother making this on rainy days—the tang of the yogurt with the warmth of the spices was like a culinary hug. Try it with a side of spicy green chutney for that extra punch!

Protein
7g
Carbs
20g
Fat
12g
Calories
210 kcal
Ingredients
Directions
Prepare the Yogurt Mixture
- In a large bowl, combine the whisked yogurt, chickpea flour, water, turmeric powder, red chili powder, and salt.
- Mix until there are no lumps and the mixture is smooth.
Cook the Curry
- Heat ghee in a heavy-bottomed pot over medium heat.
- Add cumin seeds, mustard seeds, and fenugreek seeds. Let them sputter and crackle for about 30 seconds.
- Add asafoetida, dried red chilies, grated ginger, and curry leaves. Sauté for another minute until fragrant.
- Slowly pour in the yogurt mixture while stirring continuously to prevent curdling.
- Bring to a gentle simmer over medium-low heat, stirring occasionally, for about 20 minutes.
Finish and Serve
- Once the curry has thickened to your desired consistency, remove from heat.
- Garnish with fresh cilantro and serve hot with steamed basmati rice or Indian bread.
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