Creamy curries are the definition of comfort food. They’re guaranteed crowd-pleasers at parties or weeknight dinners. This Spicy Yogurt Curry – Dahi Tadka – Dahi Tikhari tastes great with rice or tortillas. This recipe uses plain yogurt as the base, with a few spices to create that creamy consistency like Kadhi. However, it does not contain chickpea flour.
What ingredients do I need to make Spicy Yogurt Curry – Dahi Tadka – Dahi Tikhari?
Yogurt at room temperature, onion, serrano peppers, whole dried red chili pepper, cumin seeds, green chili, curry leaves, ground turmeric, ground coriander, salt, red chili powder, garam masala, and cilantro.
How do I make Spicy Yogurt Curry – Dahi Tadka – Dahi Tikhari?
First, grab a medium sized bowl and a whisk, spoon or fork. Make sure to use thick yogurt and not very runny yogurt. Additionally, put the plain yogurt in the bowl, and whisk it well until combined and smooth. Set aside.
Second, rinse and chop the cilantro finely and onion finely.
Tempering –
In a pan on medium heat add ghee. When the ghee is hot add in cumin seeds. When the cumin seeds splutter add in whole died red chili pepper and serrano pepper. Next add in curry leaves and onions. Further, let the onions sauté until golden for a minute on 2. Furthermore add in ground turmeric, ground coriander, red chili powder, and salt. Stir well.
Further, lower the heat and add in the whisked yogurt. Keep stirring on low heat until the yogurt comes to a boil. This step is key or else the yogurt will curdle. Once it boils, add in the garam masala and cilantro.
Transfer to a serving bowl and serve over rice or with roti.
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Moreover, try some of our other raita or salad recipes
Boiled Peanut Veg Raita – Instant Pot Peanut Condiment
Air Fryer Baingan Raita – Kashmiri Eggplant Dip
Boiled Peanut Salad – Instant Pot Protein Chaat
Chickpea Peanut Salad – Instant Pot Protein Avocado Salad
Also try some of our Instant Pot recipes.
Spicy Yogurt Curry
Ingredients
- 2 tbsp ghee (clarified butter)
- 1/2 tsp cumin seeds
- 1 onion (small) (1 cup, chopped finely)
- 2 cups yogurt (plain)
- 1 green chilli (serrano pepper)
- 1 whole dried red chili peppers
- 10 curry leaves
- 1/4 tsp ground turmeric (haldi)
- 3/4 tsp ground coriander (dhaniya powder)
- 1/2 tsp salt
- 1/2 tsp red chili powder (cayenne pepper)
- 1/2 tsp garam masala
- 1/4 cup cilantro (finely chopped)
Instructions
Prep
- Keep the yogurt at room temperature. Whisk it before cooking
- Rinse and chop the onion and cilantro finely.
Cook
- In a pan on medium heat add ghee.
- When the ghee is hot add in cumin seeds.
- When the cumin seeds splutter add in whole died red chili pepper and serrano pepper. Next add in curry leaves and onions. Further, let the onions sauté until golden for a minute on 2.
- Add in ground turmeric, ground coriander, red chili powder, and salt. Stir well.
- Further, lower the heat and add in the whisked yogurt. Keep stirring on low heat until the yogurt comes to a boil. This step is key or else the yogurt will curdle. Once it boils, add in the garam masala and cilantro.
- Transfer to a serving bowl and serve over rice or with roti.
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