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Dahi Tikhari is a quick and simple flavored yogurt-based curry made with creamy curd, garlic, and aromatic spices, with a healthy twist of dudhi (bottle gourd). In this recipe, I share a delicious version of dahi tikhari (also known as dahi tadka), where soft, sautéed dudhi is combined with well-seasoned curd and a special masala to enhance the overall taste.
This dish is not only light and refreshing but also highly nutritious, making it perfect for everyday meals. It can be served as a comforting curry with any type of Indian flatbread like roti or paratha, or even enjoyed as a raita alongside rice-based dishes.
Being a summer-special recipe, it helps cool the body and is extremely quick to prepare—ready in just 5 to 10 minutes. Do give this easy and flavorful recipe a try!
The key to making tasty dudhi ni dahi tikhari at home is
- Firstly, always use fresh curd for the best taste. If the curd is too sour, you may need to add a little sugar to balance the flavor.
- Secondly, I have added grated dudhi (bottle gourd) to make the dish healthier. Also, include a garlic–peanut based masala, which helps to thicken the curry and enhances the overall taste. Add a bit of red chili powder to give a bright color and a spicy kick, as dahi tikhari tastes best when slightly spicy.
- Lastly, always add the curd after switching off the gas to prevent it from curdling. Make sure the curd is at room temperature and whisk it well beforehand to achieve a smooth and creamy consistency.
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Dahi tikhari recipe | dudhi ni dahi tikhari | dahi tadka | dahi ka tadka
Ingredients
- 1 cup grated dudhi
- 1 +2 tbsp oil
- 2 tbsp peanuts
- 1 tbsp dry coriander seeds
- 1 tsp cumin seeds
- 4-5 garlic cloves
- 2 green chilli
- ½ tsp mustard seeds
- Pinch of hing
- 2 dry red chilli
- Some curry leaves
- ½ cup onion slices
- Salt to taste
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 2 cup dahi - curd
Instructions
- Take medium-sized dudhi (bottle gourd) pieces and grate them using a large-hole grater. Keep aside.
- In a pan, heat 1 tbsp oil. Add 2 tbsp peanuts, 1 tbsp coriander seeds, 1 tsp cumin seeds, 4–5 garlic cloves, and 2 chopped green chilies. Sauté for 2 minutes, then transfer to a plate and let it cool.
- Once cooled, transfer the mixture to a grinder jar and grind it coarsely. Keep aside.
- In another pan, heat 2 tbsp oil. Add ½ tsp mustard seeds, a pinch of hing, 2 dried red chilies, and some curry leaves. Sauté for a few seconds.
- Add ½ cup sliced onions and sauté until they turn slightly soft.
- Now add 1 cup grated dudhi and salt. Sauté on medium flame until the dudhi becomes soft.
- Add ¼ tsp turmeric powder, ½ tsp red chili powder, and the prepared coarse masala. Mix well and cook until the oil starts to release from the sides.
- Switch off the flame and add 2 cups of curd. Mix well.
- Dudhi ni dahi tikhari is ready. Serve with rice or roti.
Notes
- Grate the dudhi using a large-hole grater.
- The masala enhances the flavor of the dahi tikhari.
- Sauté the dudhi on a medium flame until it becomes soft.
- Switch off the gas and add curd to the dudhi mixture.