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Spice Level: Low
The curd in the recipe should not be too runny or sour. Also, serve the dish immediately after tempering and adding of the salt, or it will quickly lose its flavour.
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Though served mainly with badshahi khichdi, Tempered Curd is a flavourful side-dish that is often served with the main course, especially during wedding ceremonies and festivals. It has a uniquely Gujarati flavour to it, though variants of Tempered Curd are savoured across south India too.
- Curd (dahi) (1½ cups)
- Salt (to taste )
- Yellow mustard seeds (sarson) (1 tsp)
- Curry leaves (kadipatta) (4 to 5)
- Oil (for tempering)
- In a bowl, combine the curd and salt and whisk well. Keep aside.
- Heat oil in a pan and add in 1 tsp of sarson. When it has begun to crackle, toss in the kadipatta and keep sautéing on a medium flame for 15 seconds. Turn off the flame.
- Pour the whisked curd into it and mix well.
- Serve with badshahi khichdi.
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