Dahi Tikhari is a comforting and flavorful yogurt-based dish from Gujarat, where tempered spices bring out the rich, tangy essence of dahi (yogurt). This dish is perfect for days when you need something light yet satisfying. The combination of mustard seeds, curry leaves, and green chilies sizzling in ghee creates an aromatic base, while the yogurt provides a creamy, slightly sour contrast. Whether paired with steamed rice or warm rotis, this dahi tikhari recipe is a must-try for lovers of spiced yogurt dishes.
Classic Dahi Tikhari
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Indian
Mixing bowl
Whisk
Small saucepan
Ladle
Serving bowl
- 2 cups thick yogurt dahi
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 2 green chilies slit
- 8-10 curry leaves
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon sugar optional
- Salt to taste
- 1/2 cup water
- Fresh coriander leaves for garnish
Whisk the Yogurt
In a mixing bowl, whisk the yogurt with water until smooth. Add salt, sugar (if using), and turmeric powder. Set aside.
Prepare the Tempering
Heat ghee in a small saucepan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds.
Spice It Up
Add red chili powder and coriander powder to the tempering. Stir quickly to avoid burning the spices.
Combine & Simmer
Lower the heat and slowly pour the tempered mixture into the whisked yogurt while stirring continuously to prevent curdling.
Final Touch
Let it heat gently for 2-3 minutes on low heat, ensuring it doesn’t come to a boil. Once warm, remove from heat.
Garnish & Serve
Sprinkle fresh coriander leaves and serve hot with rice or rotis.
Pairings
Dahi Tikhari pairs beautifully with simple steamed rice and a side of dry sabzi like potato stir-fry. You can also enjoy it with warm rotis and a crunchy papad for texture. To balance the tanginess, serve it alongside a mildly spiced dal.
FAQs
1. What type of yogurt should I use?
Use full-fat or homemade yogurt for the best results. Greek yogurt can be used, but it should be diluted with water to get the right consistency.
2. Can I make this dish ahead of time?
Dahi Tikhari is best served fresh, as reheating can cause the yogurt to curdle. However, you can store it in the fridge for up to a day and warm it gently before serving.
3. How do I prevent curdling?
Always stir continuously while adding the tempering to the yogurt, and make sure the heat is low. Avoid boiling the mixture.
4. Is this recipe spicy?
This dish has a mild to moderate spice level. You can adjust the green chilies and red chili powder according to your preference.
