Dahi tadka: Have you ever tried the recipe of curd tadka? Because it is very much liked in dish restaurants. If you want, you can also make this recipe easily at your home and there is no need for more materials to make it and its taste is very wonderful. If you also want to make something special for your family, then you must try this recipe of curd tempering once, then let us know how you can make a recipe of curd tadka.

Required materials to make yogurt tadka

Fresh curd – 2 cups

Oil or ghee – 1 to 2 tablespoons

Rye – 1 tsp

Cumin – 1 teaspoon

Asafoetida – 1 pinch

Dry red chili – 1 to 2

Finely chopped green chillies – 1

Grated ginger – 1 tsp

Curry Leaf – 6 to 8 leaves

Turmeric powder – 1 tsp

Salt – as per taste

Chaat Masala – 1 teaspoon

Black salt- 1 tsp

Finely chopped coriander – 1 teaspoon

Complete method of making curd temper

To make yogurt, you have to use fresh yogurt only because food can be spoiled due to citrus yogurt.

Now put 2 cups of yogurt in a big pot and beat it well. Yogurt should look very creamy. If the curd is thick, you can dilute it by adding a little water.

Now you can also add salt, 1 small black salt and roasted cumin powder as per taste. Now keep it aside for a while.

Take a small tempering pan for the tempering. Add 1 to 2 teaspoons of oil or ghee to it. Ghee makes taste and fragrance better, but you can take anyone from your choice.

After the oil or ghee is hot, first add half a teaspoon of mustard seeds. When the mustard starts crackling, add half a teaspoon of cumin seeds to it. Both these spices add different tastes to the tempering.

Now put a pinch of asafetida in the early pan. After this, break one or two dry red chili and add it. Then add 1 finely chopped green chili and half a teaspoon finely chopped ginger. Now add 6 to 8 curry leaves. All these things make the tempering aromatic and delicious.

If you want, you can also add 1 teaspoon turmeric powder at this time.

Fry all these things on medium heat for about 30 seconds to 1 minute. When the spices start smelling and the curry leaves become crisp, turn off the gas.

Now put the prepared tempering in the curd carefully. When adding tempering in curd, immediately mix with a spoon lightly with a spoon so that the tempering mixes well in the curd.

Now add a little finely chopped coriander from the top. If you want, you can also sprinkle a little roasted cumin powder. This will improve taste and fragrance. Now your recipe is ready.

You can eat it with parathas, rice, khichdi, puri in summer, especially in lunch.