Curried Yogurt (Indian Style) / Bagara Dahi
This is an Indian dish. Its the simplest and quickest curry which tastes best with plain rice or khichdi. It doesn’t require any heating except for the tadka or tempering.
| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Servings |
people
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Ingredients
- 170 grams Yogurt
- 1 medium onion sliced
- 1 medium Green Chilli finely chopped without seeds
- 1/4 bunch Fresh Coriander Leaves finely chopped
- 1/2 teaspoon Ginger-Garlic Paste
- 3/4 teaspoon Red Chilli Powder
- 3/4 teaspoon Turmeric Powder
- 1/2 teaspoon Salt as per taste
- 100 ml water
Tempering / Tadka
- 2-3 tablespoon oil
- 1/2 teaspoon Mustard Seeds
- 1 pinch Cumin Seeds
- 2 medium Dry Red Chillies
- 4-5 medium Curry Leaves
Ingredients
Tempering / Tadka
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Instructions
- In a bowl add onion, ginger garlic paste, red chilli powder, turmeric powder, salt, green chillies and curd. Beat this mixture thoroughly such that there are no lumps in the curd.
- To the above mixture add water and chopped coriander leaves. Mix well and keep aside.
- Now for the tempering heat oil in a pan and add cumin seeds, mustard seeds and allow them to crackle. To this add dry red chillies and curry leaves.
- Now put off the stove and add this hot tempering to the curd mixture and cover the lid for 2 minutes. Serve with plain rice or khichdi.
Recipe Notes
Try squeezing the onions a bit so that the onions release their juice, this adds an extra flavor to the yogurt.