By Rajlakshmi
March 17, 2026
Dahi tadka is essentially plain yoghurt tempered with fragrant Indian spices in oil or ghee. You feel as though you created something fancy with zero effort!
1 cup of yoghurt or dahi 1 tbsp ghee 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp hing or asafoetida 1 tsp paprika 1 tsp chilli powder 1 tsp salt 1 clove of chopped garlic ¼ cup chopped red onions 3-4 curry leaves 1 dash cilantro, for garnish
In a small deep pan, heat ghee over medium heat. Add the mustard and cumin seeds once the oil has heated for one minute.
Hold off until they begin to crackle. Add asafoetida and then curry leaves.
Add green chillies and garlic. Give them a quick roast. Add the onion and cook until translucent.
Add paprika and salt. Mix and stir everything thoroughly. Turn off the heat and pour the prepared tempering over the yoghurt.
Mix thoroughly and stir. Garnish with cilantro and serve with roti, rice or just as it is.
If using Greek yoghurt, whisk it using a beater or spoon. Add 1-2 tablespoons of water for a creamy consistency.