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!
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
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Whisk 1 cup yogurt/curd well and set aside.
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In a deep saucepan, heat 2 tbsp oil.
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When hot add ½ tsp mustard seeds and let splutter.
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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).
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Saute on medium for a few seconds until garlic is slightly roasted.
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Add 1 medium sized onion sliced and stir well.
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Fry again for a few minutes on medium high until the onions turn light brown.
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Sprinkle 1 tsp red Kashmiri chili powder and ½ tsp turmeric/haldi powder along with ¼ tsp black pepper powder.
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Gently stir in and sauté again for a few seconds.
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Turn the heat off and remove from hot stove. Cool slightly.
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When the mixture is fairly cool, whisk in the prepared dahi/curd/yogurt and stir well again to full incorporate the yogurt.
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Make sure to add little by little to make a smooth mixture.
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(If the onion mixture is hot, the yogurt may curdle, so whisk in when it has cooled a bit).
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Add salt to taste and more water if needed to the consistency you like.
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Turn the heat on and place the pan on the stove.
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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!
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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.
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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!
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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!