28 Apr 2025
Dahi Tadka or Chukauni is an easy recipe takes plain dahi (curd) and ranges it up with a spicy, fragrant tempering of spices and oil. Name it North India and Nepal’s model of a cooling potato salad!
It’s getting HOT in Bangalore and all I crave is mild, cooling meals – so you realize this Dahi Tadka is on my rotation! I discover yogurt-based dishes so good for the summers from the basic Curd Rice to the creamy and scrumptious Hung Curd Sandwich.
This Dahi Tadka recipe is new on my listing of yogurt dishes and you might name it a spin on the refreshing potato salad. It’s a potato and yogurt salad that’s tempered with mustard oil and spices. Originating from North India and components of Nepal (the place it’s regionally generally known as Chukauni), this dish is tangy, creamy, and has simply the correct amount of warmth to maintain issues attention-grabbing.
It comes collectively in simply quarter-hour so it’s tremendous fast to whip up and is ideal with rice, roti, or paranthas.
I guess you’ve acquired all of the substances to make Dahi Tadka in your kitchen already. You want:
Curd: A number of it, for the bottom of this recipe
Seasonings: Chili Powder, Salt, Amchur Powder, Turmeric Powder, Kasuri Methi for the tang and warmth
Veggies: Potatoes and onions are added for texture and physique, chopped inexperienced chillies for an added layer of warmth
Mustard Oil: For tempering. I really like the flavour mustard oil provides to this chukauni and I wouldn’t suggest subbing this for one more oil
Coriander Leaves: To garnish
Since yogurt is the bottom of this recipe, the one technique to make this Dahi Tadka vegan is to make use of a vegan yogurt – like soy, peanut, or coconut yogurt. I believe this recipe will work greatest with Peanut Curd since that mimics the feel and style of conventional dahi the closest.
In fact! Cucumbers, boiled carrots, even candy corn can be so YUM on this salad! You may even add boiled eggs into this like an egg salad should you’d like.
Vagharelu dahi is one other model of Dahi Tadka that’s fashionable within the state of Gujarat in India nevertheless it doesn’t embody potatoes and onions, and has the addition of asafetida and garlic.
Retailer leftover chukauni in an hermetic container within the fridge for as much as 2 days.
You’ve acquired to present this conventional Dahi Tadka recipe a strive one in every of these summer season days! You’ll be coming again for extra, belief me ;’)
In the event you appreciated this recipe, additionally try my different summer season recipes like my watermelon basil salad and chilled cucumber soup. Ensure to additionally ship me your recreations over on my IG @my_foodstory!
Stop your display from going darkish
Curd combine: Take curds in a bowl. Add ¼ teaspoon pink chilli powder, salt & amchur and provides an excellent combine to mix effectively. Add potatoes, onions, inexperienced chillies, coriander leaves, combine effectively and put aside.
3 cups plain curds, ½ teaspoon chilli powder, ¾ teaspoon salt, 1 tsp amchur, 3 boiled potatoes, 1 ½ cups sliced onions, 2 finely chopped inexperienced chillies, 1 cup finely chopped coriander leaves
Tempering: Warmth oil in a pan, add kasuri methi, turmeric powder and the remaining ¼ teaspoon pink chilli powder. Add the tempering to the curd combine, combine effectively and serve.
¾ teaspoon turmeric powder, 2 tablespoons mustard oil, 1 tablespoons kasuri methi
Energy: 334kcal, Carbohydrates: 45g, Protein: 10g, Fats: 13g, Saturated Fats: 5g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 6g, Ldl cholesterol: 24mg, Sodium: 610mg, Potassium: 1081mg, Fiber: 6g, Sugar: 13g, Vitamin A: 579IU, Vitamin C: 41mg, Calcium: 260mg, Iron: 2mg
This text was researched and written by Navya Khetarpal.
Subscribe to get the latest posts sent to your email.
Leave a Reply