Dahi Tadka (Spiced Yogurt Curry)

Dahi ka Tadka also known as Dahi Tikhari, Tadke Wali Dahi is an easy and simple curry recipe made with yogurt (curd) and spiced tempering in less than 10 minutes. Low carb and keto-friendly. You can serve dahi tikhari with roti, rice, or parathas.

Dahi means ‘Yogurt’, and tadka means ‘tempering’ (warmed spiced oil). The tempered oil adds zestful of flavors to anything you add.

I first tasted this dish in a Kathiyawadi Rajasthani Dhaba near my hometown in India, and I absolutely loved it with stuffed aloo paratha. It is also known as dahi tikhari, dahi ka tadka or tadke wali dahi.

This dahi tadka is perfect for summer and a great option when you don't have fresh veggies at home. Gujarati kadhi, and palak kadhi, are two more simple yogurt-based curries, that I often make at home on busy days. They pair well with steamed rice or roti.

Make sure to use only fresh, thick, homemade curd for this dahi tadka recipe. You can also use Greek yogurt or hung yogurt to make it keto-friendly. If you are on a keto or low-carb diet, check out my Keto Indian food recipes Collection.

How to Make Dahi Tadka

Firstly, heat 1 tablespoon oil (or ghee) in a pan on medium heat and add 1 teaspoon cumin (jeera seeds). Let them splutter.

Add 3 garlic cloves (minced), 1 stalk of curry leaves, 1 dry red chili, 1 pinch of asafoetida (hing), and saute for a few seconds till the garlic turns light brown.

Note: You can also add sliced onions at this stage. I did not use onions in this recipe.

Next, add ½ teaspoon turmeric, 1 teaspoon red chili powder and mix well. Turn off the gas immediately.

Take 1 cup of thick, whisked curd (yogurt) in a bowl. Pour the tempering over the yogurt, add salt to taste, and mix well.

Note: If you prefer a runnier consistency curry, add ¼ to ½ cup of water to the whisked yogurt and mix until smooth.

Lastly, mix well. Garnish with 2 tablespoons coriander leaves.

Serve the spicy dahi ki sabji recipe immediately.

Storage Suggestions

Store: The leftover tadka dahi can be stored in an airtight container in the refrigerator for 1-2 days.

Variations

• Vegan: Replace dairy yogurt with plant-based yogurt such as almond, soya, or coconut yogurt. Use oil instead of ghee.
• Consistency: If you prefer dahi tadka to be a little runny, add ¼ to ½ cup of water to whisked yogurt and mix until smooth.
• Onions: Add onions while preparing the tempering for a richer flavor.

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