Dahi tadka recipe | dahi tikhari | dahi ka tadka | tadke wali dahi

Name: Dahi Tadka Recipe | Tadke Wali Dahi
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 4 servings
Cuisine: north indian
Ingredients: 2 cup curd; ½ tsp salt; 2 tbsp ghee / clarified butter; 10 clove garlic (chopped); 1 tsp cumin; ½ tsp mustard; pinch hing; 2 dried red chilli; few curry leaves; ¼ tsp cumin powder; ½ tsp coriander powder; ¼ tsp turmeric; 1 tsp chilli powder; 2 tbsp coriander (finely chopped)

Dahi tadka is a quick North Indian yogurt appetizer where fresh curd is topped with a sizzling tempering of ghee, garlic, cumin seeds, and dried red chilli. It takes under 10 minutes and requires no cooking of the base.

🌍North indian 🏷️Dahi tadka recipe

dahi tadka recipe | dahi tikhari | dahi ka tadka | tadke wali dahi

Total

7 min

Servings

4

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Hebbarskitchen · by HEBBARS KITCHEN

Ingredients

2 cup curd

½ tsp salt

2 tbsp ghee / clarified butter

10 clove garlic (chopped)

1 tsp cumin

½ tsp mustard

pinch hing

2 dried red chilli

few curry leaves

¼ tsp cumin powder

½ tsp coriander powder

¼ tsp turmeric

1 tsp chilli powder

2 tbsp coriander (finely chopped)

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Instructions

1
firstly, in a large bowl take 2 cup curd and ½ tsp salt.
2
whisk and mix well making sure the curd turns smooth texture. keep aside.
3
in a pan heat 2 tbsp ghee and saute 10 clove garlic until it turns golden brown.
4
now add 1 tsp cumin, ½ tsp mustard, pinch hing, 2 dried red chilli and few curry leaves.
5
splutter the tempering making sure to keep the flame on medium.
6
turn off the flame and add ¼ tsp cumin powder, ½ tsp coriander powder, ¼ tsp turmeric and 1 tsp chilli powder.
7
saute until the spices turn aromatic.
8
pour the tempering over curd and mix well.
9
also add 2 tbsp coriander and mix well-combining everything well.
10
finally, enjoy dahi tadka with roti or paratha.

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Tips & Notes

Pro tips

Heat the ghee until it shimmers and is hot enough to crackle the mustard seeds; cold tadka won't infuse properly into the curd.
Add the chopped garlic carefully to hot ghee—it burns quickly, so keep heat at medium and stir constantly until light golden.
Pour the hot tadka over the curd immediately after tempering to maximize the sizzle and flavor absorption.
Use fresh curd or yogurt at room temperature; cold curd will cool the tadka and reduce the flavor infusion.

Substitutions

Ghee → refined vegetable oil or butter (oil is lighter; butter adds more richness)
Mustard seeds → fennel seeds (milder flavor, slightly sweet)
Dried red chilli → fresh green chilli (less heat, fresher taste)
Curry leaves → coriander leaves (more herbaceous, different profile)

Storage & make-ahead

Dahi tadka is best served immediately after tadka is added. Store leftover curd base covered in the refrigerator for up to 3 days; prepare fresh tadka when ready to serve.

Common Questions

Can I use store-bought yogurt instead of homemade curd?

Yes. Any plain yogurt works. Use full-fat yogurt for richer flavor and better texture.

What is the purpose of the tadka in this recipe?

The hot ghee tempering with spices infuses the yogurt with aromatic, nutty flavor and adds texture contrast. This is the signature element of dahi tadka.