By Krati Purwar
April 9, 2024
Curd is an integral part of Indian cuisine because of its versatility, cooking nature, loads of probiotics, and tangy flavour. If you dive deeper into the regional cuisines, you will find the ingredients being used to create delicious and creamy savouries with a rich texture. Here are a few that you can try out.
Dahi aloo is among the staples in North Indian households. Its quick recipe makes it a perfect addition to the spread, irrespective of the season.
In regional cuisines, you can find multiple variants of dahi tadka. It is made by sauteing a cup of curd along with spices and tempering and pairing it with steamed rice.
From Punjab and Rajasthan to Gujarat and Maharashtra, one can find a wide variety of kadhi being prepared. It completes a thali with rice, aloo, bhindi, chapati, and a sweet dish.
Also referred to as thayir sadam, curd rice is a popular delicacy in Southern states of India. It is a lightweight yet nutritious meal that offers respite from heat and humidity.
Raj kachori might be known by different names in India, but it is a delicious mix of crispy kachori filled with boiled potatoes, chickpeas, curd, and chutneys. It is topped with sev.
If you are craving snacks in summer, try dahi bhalla. While aloo bhalla is deep-fried, a generous topping of curd, chutneys, and boiled chickpeas makes it a lip-smacking pick.
Add curd to the serving board and top it with boiled chana, potatoes, pomegranate seeds, chutneys, soft pakodi, and sev. Arrange papdi on the edges and serve it.