Recipe by Indian Chef
Bagara Dahi is a yum way to prepare yogurt. It tastes so good that you can eat it on its own! For those of you who prefer not to labor over a hot stove, try this with some steamed basmati rice and enjoy a healthy, nutritious meal. It's a staple at our home especially during summer as curd is known for its cooling character.
- 2 cups yoghurt (approx. one cup or person) or 2 cups curds, excess water removed and whipped nicely (approx. one cup or person)
- 1 medium onion, chopped finely
- 3 -4 curry leaves
- 1⁄2 teaspoon mustard seeds (cumin seeds) or 1⁄2 teaspoon same amount jeera powder (cumin seeds)
- 1 -2 green chili, sliced
- 1⁄2 teaspoon red chili powder (optional and if you like it spicy)
- 1⁄4 teaspoon turmeric powder
- 1 pinch asafoetida powder
- 1⁄4 teaspoon sugar (optional)
- coriander leaves (to garnish)
- oil, as per requirement
Directions See How It's Made
- Heat oil in a pan and add asafoetida. Cook for 10 seconds. Add mustard seeds or cumin seeds, let crackles. Add curry leaves.
- Add sliced onions and fry till golden brown.
- Next add sliced chilies and fry for 30 seconds on low flame, stirring constantly.
- Add the remaining spices (red chilli powder and turmeric powder) and fry until oil separates.
- Turn off the flame.
- Add mixture and sugar to whipped yogurt and mix lightly.
- Season as per taste.
- Garnish with coriander leaves and close the lid.
- Let stand to cool.
- Serve with steamed basmati rice or stuffed parantha.