About: Dahi Tadka Recipes

Dahi tadka (also known as Chukaunee) is a North Indian/Nepali yogurt salad. It tastes like a tangy, creamy potato salad with some heat — which is really great for those hot summer days. It is done in just 15 minutes and goes really well with roti, paratha, rice or even a quick sandwich filling.

What You Need (Serves 4)

  • 3 cups plain, whisked yogurt

  • ½ tsp chili powder (divided)

  • ¾ tsp salt

  • 1 tsp dry mango powder (amchur)

  • 3 boiled potatoes, diced (½″ cubes)

  • 1½ cups onion, thinly sliced

  • 2 green chilies, finely chopped

  • 2 Tbsp mustard oil

  • ¾ tsp turmeric powder

  • 1 Tbsp dried fenugreek leaves (kasuri methi)

  • 1 cup fresh coriander, finely chopped

Quick Steps

  1. Mix the base
    In a mixing bowl, whisk the yogurt well. Stir in ¼ table of spoon chili powder, salt, and amchur. Add the diced potatoes, onions, chilies, and coriander—mix gently and set aside.

  2. Make the tempering (tadka)
    Heat mustard oil in a small pan. Add turmeric, the remaining ¼ tsp chili powder, and kasuri methi. Let the spices sizzle for a few seconds, then pour this fragrant oil over the yogurt-veggie mix. Stir gently.

  3. Serve
    For best flavor and texture, enjoy this vibrant, rich creation hot, paired with crusty bread or steamed rice.

Why This Works

  • Fast & fuss-free: Ready in just 15 minutes with simple kitchen staples.

  • Balanced flavors: Creamy, tangy yogurt combined with spicy and aromatic tadka creates a delightful flavor contrast.

  • Versatile: Enjoy as a side dish, light meal, or sandwich filling.

Pro Tips

  • Smooth texture: Whisk the yogurt thoroughly to ensure a uniform, creamy base.

  • Mustard oil magic: Mustard oil adds an authentic pungent flavor—but you can swap it with neutral oil if needed.

  • Avoid cooking the yogurt: Pour the tempering over the yogurt instead of heating it together—it keeps the yogurt from splitting and keeps the texture smooth.

Smart Variations

  • Swap or add vegetables: Try cucumbers, grated carrots, or sweet corn for extra crunch.

  • Go protein-rich: Toss in boiled eggs or replace potatoes with them for an egg-salad twist.

  • Benefit-Oriented: “Embrace vegan eating by choosing plant-based yogurts like soy, coconut, or peanut; peanut-based options excel at replicating classic creamy texture.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 1 or 2 days. Stir gently before serving.

Feature Of Dahi Tadka Recipe

Feature Details
Prep Time 10 minutes
Cook Time 5 minutes (tempering only)
Total Time About 15 minutes
Flavor Creamy, tangy, spicy
Best With Rice, roti, parathas, or sandwiches
Shelf Life Up to 2 days refrigerated

Enjoy this quirky, cooling Dahi Tadka that brightens any meal with minimal effort—great for beating the heat with flavor!

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