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11 Mins delivery

Dahi Tadka

Serves 2
10 mins
116 Kcal
Dahi Tadka is a simple yet flavour-orientated dish which is perfect for the summer. Usually, it is taken as a side or served with rice or roti. Dahi tadka is loved by one and all because of its creamy texture, which ripens with the aromatic tadka of spices. The dahi tadka recipe is straightforward and requires very few ingredients. Whisk some fresh, thick yoghurt in a bowl for a smooth consistency. Place a little oil or ghee over medium heat in another pan. Add mustard, cumin, and a pinch of hing, commonly known as asafoetida. Once the seeds start to splutter, add the dried red chillies, curry leaves, and finely chopped green chillies; stir this on high flame for a few seconds to release the aroma of spices. Pour this tempering (tadka) into the whisked yoghurt carefully and mix well. Add salt to taste and garnish with fresh cilantro for that extra freshness. Some versions of dahi tadka include a squeeze of lemon juice or a sprinkle of roasted cumin powder for that additional tartness or depth of flavour. The yoghurt used for this dish contains probiotics that make it healthy and light, which is very lovely. Whether as a side with dal and rice or savoured on its own, the dahi tadka contains just the right proportions of flavours served at any time.

Ingredients required for Dahi Tadka

  1. 1 cup curd
  2. 1 tbsp oil
  3. 1 tsp cumin seeds
  4. 3 garlic cloves
  5. 1 stalk curry leaves
  6. 1 dry red chilli
  7. 1 pinch hing
  8. 1/4 tsp turmeric powder
  9. 1 tsp red chilli powder
  10. Salt
  11. 2 tbsp coriander

Cooking steps for Dahi Tadka

  1. 1
    Dahi Tadka is an easy yet delicious dish that marries tangy yoghurt with aromatic spices of tempering.
  2. 2
    Begin by using 1 cup of thick Greek yoghurt or hung curd.
  3. 3
    Let's prepare the tempering. Begin by heating one tablespoon of oil or ghee in a small pan over medium heat.
  4. 4
    Add one Tsp of cumin seeds once the oil or ghee is warm. Let them splutter for a few seconds, releasing their earthy aroma into the oil.
  5. 5
    The cumin seeds are the base of the tadka and will infuse the oil with a warm, nutty flavour.
  6. 6
    Add three cloves of minced garlic to the pan.
  7. 7
    The garlic will soon start crackling and getting brown, infusing your kitchen with its fragrance.
  8. 8
    Following the browning of the garlic, add one stalk of curry leaves to the pan.
  9. 9
    Curry leaves introduce an aromatic flavour and are diligently used in South Indian cuisine.
  10. 10
    Toss in 1 dry red chilli with the curry leaves.
  11. 11
    Add a pinch of hing to the hot oil.
  12. 12
    Add ¼ Tsp turmeric powder after the hing. Though turmeric imparts a bright yellow colour to the tadka, it still possesses a warm and slightly peppery taste that balances out the richness of yoghurt.
  13. 13
    Use 1 Tsp of red chilli powder with turmeric. Taste and adjust according to your preference for how hot you like your dahi tadka using either more or less red chilli powder.
  14. 14
    Now that you've added all of the spices let the tadka simmer for a second or two, just long enough for the flavours to mingle.
  15. 15
    Taste the tadka to make sure that the seasoning is well-balanced.
  16. 16
    If salt is needed, add it to taste.
  17. 17
    The tempering is now ready to spoon over the yoghurt.
  18. 18
    Pour the prepared Greek yoghurt into a bowl, and directly pour the hot tadka mixture over it.
  19. 19
    The sizzling hot tadka hitting the cold yoghurt will make loud crackling noises, releasing all aromatic oils and spices from it into the yoghurt.
  20. 20
    Well, mix both yoghurt and tadka so that the spice mixture gets evenly coated with the yoghurt.
  21. 21
    Dahi tadka would only require a sprinkle of 2 tablespoons of fresh coriander leaves or cilantro for colour and freshness.
  22. 22
    The recipe of Dahi tadka can be served with parathas, rice, chapati, or even as a cooling accompaniment to spicy curries. The combination of creamy yoghurt and fragrant tempering makes it a balancing and contrasting dish for any Indian meal.

Shop Ingredients

Red Chilli Powder (1 Tsp)
540
1
290
1
Turmeric Powder (1/4 Tsp)
58
1
101
1
225
1
56
1
59
1
279
1
Garlic Cloves (3)
55
1
78
1
49
1
Oil (1 Tbsp)
171
1
147
1
150
1
168
1
151
1
151
1
765
1
150
1
187
1
332
1
Hing (1 pinch)
92
1
182
1
56
1
96
1
71
1
112
1
112
1
91
1
84
1
55
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
53
1
125
1
73
1
Coriander (2 Tbsp)
12
1
12
1
Curry Leaves (1 stalk)
10
1
26
1
Cumin Seeds (1 Tsp)
720
1
310
1
40
1
122
1
80
1
383
1
80
1
95
1
209
1
121
1
Dry Red Chilli (1)
37
1
62
1
52
1
104
1
121
1
83
1
260
1
132
1
67
1
121
1
Curd (1 cup)
28
1
32
1
76
1
117
1
100
1
62
1
33
1
150
1
50
1
70
1

FAQs

Can one make dahi tadka without dairy?

Note that yoghurt is the essential component of dahi tadka, but if you want to make this dish without dairy, you can replace it with plant-based alternatives like coconut yoghurt, soy yoghurt, or almond yoghurt. These alternatives will be close in texture and share the tanginess, too.

How long can you keep dahi tadka in the fridge?

The dahi tadka tastes best fresh, but leftovers can be kept in the refrigerator in an airtight container for 1-2 days. Note that if you're storing it, the yoghurt and the tadka mixture should be kept separate, as it can turn sour or get runny if stored for too long.

Is it possible to add more herbs or spices for enhanced flavour of Dahi Tadka?

Of course, you can completely individualise your dahi tadka with additional spices. While mustard seeds, cumin seeds, and a touch of Hing or asafoetida are usual accompaniments to a tadka, you may add curry leaves, dry red chillies, or even a pinch of garam masala for added warmth. If you want a more sourish flavour, add a small amount of tamarind or sprinkle roasted cumin powder to take the flavours further.