Dahi Tikhari or Vagharelu dahi is a condiment made by tempering plain yogurt with spices and it’s such an easy, quick and simple recipe. You can enjoy it with anything, but Gujaratis enjoy it most with theplas or dhebra.
Prep Time10 minutesmins
Cook Time5 minutesmins
Course: condiment, Side Dish
Cuisine: Indian
Keyword: dahi, dahi tadka, dahi tikhari, spicy yogurt, tadka, tempered yogurt, Vaghar, vagharelu dahi
Servings: 2servings
Author: Devangi Raval
Ingredients
1cupGreek yogurtplain
1tablespoonoil
1/4tspmustard seeds
1/2teaspooncumin seeds
3-4curry leaves
1dry red chili
a pinch asafetida
3clovesgarlic thinly sliced or grated
¼teaspoonturmeric powder
½tspcoriander cumin powderoptional
1tspred chili powder or less
Salt to taste
Cilantro to garnishor scallions, green garlic etc.
Instructions
Take plain yogurt in a bowl, add salt and give it a mix. Leave it aside and make the vaghar.
Heat oil in a pan on medium flame once the oil is hot add mustard seeds and cumin seeds. Let them splutter.
Add curry leaves, dry red chili, hing and garlic. Saute it for a few seconds until the garlic turns slightly brown. Turn off the heat. (My oil was hot enough, so I turned off the flame when I added garlic, it was perfectly cooked).
Add dry spices like turmeric, red chili powder, cumin coriander powder and mix well.
Take greek yogurt in a bowl and pour some of the tempering in the yogurt. Mix it well. Reserve remaining to top it off while serving. Garnish with chopped cilantro.
Notes
Use best quality of yogurt. I prefer Greek style thick yogurt. Do not use sour yogurt.
Make sure to not burn the garlic. It will spoil the flavor. However, if you do not like garlic, you can leave it out. It does enhance the flavor big time. So, I highly prefer to use it.
To make it gluten free, do not use asafetida.
If your oil gets too hot, wait before you add garlic and dry spices. They can easily burn and ruin the dish.