Spicy Dahi Tadka happens to be a dish close to my heart. We’ve grown up seeing our grandmother, then mother making this for us, and each time the flavor remains intact, or I’d say even better. It is ready within 10 minutes so it also qualifies as my go-to dish for a tiring day at work or for days when I miss my home a little too much 🙂
Spicy Dahi Tadka
Recipe by Gunjan SawhneyCourse: Indian CuisineCuisine: IndianDifficulty: Easy
1 large onion, chopped
1 large green chilli, chopped
1/3 cup coriander, chopped
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
1 tsp cumin seeds
2 tbsp ghee
1 1/2 cup fresh yogurt
Take a thick bottomed pan and heat 2 tbsp ghee in it
Now throw in 1 tsp cumin seeds, 1 tsp salt, 1 tsp turmeric powder, 1 tsp red chilli powder in it and saute until spices are aromatic.
Once the cumin seeds splutter, throw in chopped onions and green chillies on low flame. Let the onions turn slightly golden brown while giving them a gentle mix.
Now add the yogurt in this with a spoon, well-combining everything slowly for 3-5 minutes, making sure yogurt is of room temperature.
Garnish with chopped coriander and serve hot with flatbread.