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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Spicy Curd-Based Curry

Dahi Kadhi

(47 reviews)
"

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!

"
Spicy Curd-Based Curry
Prep time:15 mins
Cook time:30 mins
Total time:45 mins

Protein

7g

Carbs

20g

Fat

12g

Calories

210 kcal

Servings:
4
VegetarianGluten Free

Ingredients

plain yogurt2 cups
(whisked until smooth)
chickpea flour (besan)3 tbsp
(sifted)
water3 cups
saltto taste
ghee2 tbsp
dried red chilies2
fresh ginger1 tbsp
(grated)
curry leaves8-10
fresh cilantrofor garnish

Spices

turmeric powder1 tsp
red chili powder1 tsp
cumin seeds1 tsp
mustard seeds1 tsp
fenugreek seeds0.50 tsp
asafoetidapinch
(optional)

Directions

Prepare the Yogurt Mixture

  1. In a large bowl, combine the whisked yogurt, chickpea flour, water, turmeric powder, red chili powder, and salt.
  2. Mix until there are no lumps and the mixture is smooth.
Chef's tip: Ensuring the chickpea flour is lump-free creates a silky texture in the curry.

Cook the Curry

  1. Heat ghee in a heavy-bottomed pot over medium heat.
  2. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them sputter and crackle for about 30 seconds.
  3. Add asafoetida, dried red chilies, grated ginger, and curry leaves. Sauté for another minute until fragrant.
  4. Slowly pour in the yogurt mixture while stirring continuously to prevent curdling.
  5. Bring to a gentle simmer over medium-low heat, stirring occasionally, for about 20 minutes.
Chef's tip: Stirring continuously during initial heating prevents the yogurt from separating.

Finish and Serve

  1. Once the curry has thickened to your desired consistency, remove from heat.
  2. Garnish with fresh cilantro and serve hot with steamed basmati rice or Indian bread.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.