Kathiawadi Dahi Tikhari That Will Make You Forget Kadhi
Image Credit: Dahi Tikhari is a summery dish from Kathiawad, Gujarat. Image courtesy: Facebook/Amee Bavisi

Every Indian family gears up for summer in its own way but preparing to battle summer heat almost always includes food tricks and hacks that have been passed down generations. For some families, summers mean drinking plenty of flavoured water to keep the hydration level at par. For others, light meals comprising of foods that naturally cool the body down are a must. If you fall under the latter category, and curd or dahi is your mainstay during summers, then this Kathiawadi Dahi Tikhari is a must have. 

Dahi Tikhari is a curd-based dish from the state of Gujarat, particularly the region of Kathiawad. In case you didn’t know, Gujarati cuisine is broadly divided into four regional cuisines—Kathiawadi, Kutchi, Surti and Amdavadi. The region of Kathiawad consists of the Saurashtra area and has major cities like Porbandar, Jamnagar, Bhavnagar, Rajkot and Junagadh. Kathiawadi cuisine is known to be fiery and spicy, but just like in the rest of Gujarat, the summers here can be harsh and too hot to handle. Many believe that the fieriness of Kathiwadi cuisine came into being particularly to handle this summer heat. Dahi Tikhari from Kathiawadi cuisine is a prime example of how the people of this region cope with summers. 

While other regions have Kadhi, another curd-based dish, to keep the digestive system cool during summers, Kathiawadi people consume Dahi Tikhari. The dish is a simple yet very balanced blend of the coolness of curd and the heat from chillies. Most Indians know that eating spicy food can make you sweat, which is a natural process that helps one cool down. So, Dahi Tikhari is definitely one of those recipes you should be adding to your repertoire this summer to be able to sweat and cool down, while also keeping your gut healthy with the curd. Here’s the simple recipe for you to try at home. 

Image courtesy: Facebook/Kalpana's Kitchen


2 cups curd 

7-8 garlic cloves, finely chopped 

1 tsp cumin seeds 

½ tsp mustard seeds 

½ tsp asafoetida 

2 dry red chillies 

½ tsp cumin powder 

½ tsp coriander powder 

½ tsp turmeric powder 

1 tsp red chilli powder 

Salt, to taste 

2 tbsp ghee 

1 sprig curry leaves 

1 tbsp coriander leaves, chopped 


1. Place the curd in a large bowl. 

2. Add salt and whisk well to make a smooth mixture. 

3. Heat ghee in a pan, then add the cumin seeds, mustard seeds, garlic, dry red chillies and curry leaves. 

4. Once the tempering stops spluttering, add the cumin powder, coriander powder, tumeric powder and chilli powder. 

5. Saute until the blend turns aromatic, but don’t burn the spices. 

6. Quickly pour the whisked curd in and mix well. 

7. Cook the Dahi Tikhari for 2 minutes, then switch off the heat and add coriander leaves. 

8. Serve hot with rotis or phulkas.