Name: Himachali Redu (Dahi Tadka) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tbsp oil (I used mustard oil); ½ tsp mustard seeds; ½ tsp jeera/cumin seeds; 6-8 garlic cloves (peeled and chopped); Few curry leaves; 1-2 slit green chilies/jalapenos/Serrano peppers (roughly chopped); 1 dry red chili (Optional, roughly cut); ¼ tsp hing/asafetida powder (optional); 1 medium sized onion (sliced); 1 tsp Kashmiri red chili powder; ½ tsp haldi/turmeric powder; ¼ tsp black pepper powder; Salt to taste; 1 cup dahi/yogurt (whisked well); Water to adjust consistency; Crushed Kasoori methi leaves (dry fenugreek leaves); Or freshly chopped cilantro/coriander leaves for garnish

Himachali Redu (Dahi Tadka) Recipe – a quick and easy, comforting, nutritious tempered yogurt sauce from the northern state of Himachal Pradesh, spiced up gently using pantry friendly ingredients.

This comforting deliciousness goes perfect with a bowl of rice or even as a dip for your rotis, parathas, puris etc.!

When you are hungry, not in a mood to cook or are very busy and yet need a simple and comforting Indian meal to satiate your hunger or taste buds, especially in summer or monsoons, then this tempered curd/yogurt is the one for you!

Just some rice, this dahi tadka and if you want some papad or pickle or stir fry on the side and you are good to go.

Ready in less than 15 minutes, you will definitely not be able to resist making this often just like I have been ever since I first tried it!

Coming from the northern most state of India Himachal Pradesh, this simple, yogurt or dahi tadka (tempered yogurt sauce) is a must try and adds more oomph and satisfaction to the whole experience when served with any Indian meal.

HIMACHALI REDU (DAHI TADKA)

As I have mentioned, this is one of the versions of enjoying dahi tadka or tempered yogurt sauce which has been made popular among the cuisine of Himachal Pradesh.

When I came across it online, I had to try it as we love to have dahi tadka using a recipe my mother-in-law taught me…..tempered with crushed garlic (with skin), a fiery dry red chili and a dash of haldi or turmeric powder or sometimes just a tempering of mustard seeds, curry leaves, chopped green chilies, hing and turmeric.

This Himachali Redu adds more elements to the ingredient list of the yogurt sauce which elevates the taste even more!

The crunch of gently sauteed onions, the aroma of roasted garlic, curry leaves and hing/asafetida and the mild fieriness of red Kashmiri red chili powder and roasted green chilies does somehow make it a dish to be made again and again.

Every time I make it, it is polished off with no leftovers! That good!

INGREDIENTS NEEDED TO MAKE HIMACHALI REDU (DAHI TADKA)

Fresh yogurt/curd – not too sour; just need to whisk it a bit before adding to the tadka or tempering

Onions – 1 medium sized onion, sliced

Spices – mustard seeds, jeera/cumin seeds, Kashmiri red chili powder, haldi/turmeric powder and a dash of hing/asafetida (optional) and black pepper powder

Some curry leaves, green chilies and of course a few garlic cloves which when fried in a bit of oil (mustard oil if possible) lends that amazing combination of flavors which is irresistible

I am sure all of you have these in your pantry, especially if you love Indian food.

So go ahead and make this a part of your everyday meal and enjoy with family and friends.

SERVING SUGGESTIONS

This aromatic, creamy, satiny spiced yogurt sauce goes perfect with some freshly steamed rice.

I love to dip my rotis and parathas too in this yummy goodness sometimes.

Why, you can make this to complement any Indian meal you like.

In the frame:

Himachali Redu
Indian grated carrot salad with coconut (Recipe here)
Aloo palak
Kulith saaru (cooked horse gram broth tempered with mustard, curry leaves and hing
Rice
Store bought Mysore Pak

Do try this today and I am sure, you will be polishing it off every time you make this lip smacking Himachal special yogurt sauce Redu or dahi tadka!

Enjoy and Happy Cooking/Eating!

Time to check out my recipe for Himachali Redu or Dahi Tadka:

Himachali Redu (Dahi Tadka) Recipe

A quick, comforting, nutritious tempered Indian yogurt sauce from the northern state of Himachal Pradesh, spiced up gently using pantry friendly ingredients.

This comforting deliciousness goes perfect with a bowl of rice or amazing as a dip for roti or parathas!

Course Brunch, Lunch

Cuisine Himachal Pradesh, Indian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Author Vanitha Bhat

Ingredients

2 tbsp oil I used mustard oil
½ tsp mustard seeds
½ tsp jeera/cumin seeds
6-8 garlic cloves peeled and chopped
Few curry leaves
1-2 slit green chilies/jalapenos/Serrano peppers roughly chopped
1 dry red chili Optional, roughly cut
¼ tsp hing/asafetida powder optional
1 medium sized onion sliced
1 tsp Kashmiri red chili powder
½ tsp haldi/turmeric powder
¼ tsp black pepper powder
Salt to taste
1 cup dahi/yogurt whisked well
Water to adjust consistency
Crushed Kasoori methi leaves dry fenugreek leaves
Or freshly chopped cilantro/coriander leaves for garnish

Instructions

Whisk 1 cup yogurt/curd well and set aside.
In a deep saucepan, heat 2 tbsp oil.
When hot add ½ tsp mustard seeds and let splutter.
Then stir in ½ tsp jeera/cumin seeds, 4-5 garlic cloves, chopped, few curry leaves, 1-2 green chilies, hing if using and 1 dry red chili, roughly cut (optional).
Saute on medium for a few seconds until garlic is slightly roasted.
Add 1 medium sized onion sliced and stir well.
Fry again for a few minutes on medium high until the onions turn light brown.
Sprinkle 1 tsp red Kashmiri chili powder and ½ tsp turmeric/haldi powder along with ¼ tsp black pepper powder.
Gently stir in and sauté again for a few seconds.
Turn the heat off and remove from hot stove. Cool slightly.
When the mixture is fairly cool, whisk in the prepared dahi/curd/yogurt and stir well again to full incorporate the yogurt.
Make sure to add little by little to make a smooth mixture.
(If the onion mixture is hot, the yogurt may curdle, so whisk in when it has cooled a bit).
Add salt to taste and more water if needed to the consistency you like.
Turn the heat on and place the pan on the stove.
Cook on very low heat, stirring often to heat though to a warm mixture. Keep stirring in between and do not allow the temperature to reach too high or the yogurt mixture may split!
Garnish with freshly chopped cilantro/coriander leaves and/or fenugreek leaves and serve with plain rice or even as a dip for hot parathas or rotis.
A totally satisfying, comforting meal you will be making again and again! I have been as this has become my husband’s favorite way to enjoy yogurt with rice!
Enjoy and Happy Cooking/Eating

Recipe Notes

Adjust the amount of spices to suit your preference.
Make sure your yogurt is not too sour and do whisk it well before stirring into the slightly cooled tadka.
For more flavor, you could add some coriander powder or even some garam masala.
This dahi tadka can be served warm or even at room temperature or chilled...according to your preference.
Enjoy this simple Indian yogurt sauce with rice or rotis/parathas.
Enjoy and Happy Cooking/Eating!

Do try this easy peasy Indian spiced yogurt sauce. You are going to love it with rice and/or rotis or parathas too!