Authentic Yogurt Curry Recipe – Ginger & Mustard Seed Tadka

Last Updated on 4 months by Neha Deshmukh

Authentic Yogurt Curry Recipe – Ginger & Mustard Seed Tadka

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take ages to make. Well, look no further! This yogurt curry – or dahi kadhi as some call it – is a staple in my kitchen. It’s light, tangy, and incredibly soothing, especially with a side of fluffy rice. I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen.

Why You’ll Love This Recipe

This yogurt curry is seriously a weeknight winner. It comes together in under 10 minutes, requires minimal ingredients, and is bursting with flavor thanks to the simple yet effective tadka (tempering). It’s also wonderfully versatile – you can adjust the spice level to your liking and even adapt it to be vegan! Plus, it’s a fantastic way to use up any leftover yogurt.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• ½ cup yogurt (about 125g)
• ½ cup water (120ml)
• ¼ tsp turmeric powder (about 0.5g)
• ½ tsp ginger paste (about 2.5g)
• 1 green chilli (adjust to taste)
• 2 shallots, finely chopped
• Salt to taste
• ½ tbsp coconut oil (about 7.5ml)
• ½ tsp mustard seeds (about 2.5g)
• ½ tsp cumin seeds (about 2.5g)
• 2 dried red chillies
• 5-6 curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine:

• Coconut Oil: Don’t skip the coconut oil! It adds a beautiful aroma and subtle sweetness that really complements the other flavors. If you don’t have it, you can use another oil, but coconut oil is my preference.
• Mustard Seeds & Curry Leaves: These are the stars of the tadka. The spluttering mustard seeds and fragrant curry leaves create a base of flavor that’s just irresistible. Make sure your oil is hot enough for the mustard seeds to pop!
• Yogurt Quality: Using good quality, slightly thick yogurt is key. I prefer full-fat yogurt for a richer flavor, but low-fat will work too. Avoid using overly sour yogurt, as it can affect the final taste.
• Shallots: I love using shallots for their delicate flavour, but you can substitute with a small onion if you don’t have any on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a blender, combine the yogurt, water, turmeric powder, ginger paste, green chilli, chopped shallots, and salt. Blend until everything is super smooth – no lumps allowed!
2. Now, heat the coconut oil in a small saucepan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter and dance around for a few seconds – this is where the magic begins!
3. Add the dried red chillies and curry leaves to the hot oil. Sauté for about 10 seconds, until the curry leaves are fragrant and slightly crispy.
4. Reduce the heat to low. This is important! Slowly pour in the blended yogurt mixture. Gently simmer for 3-5 minutes, stirring constantly. Don’t let it boil, or the yogurt might curdle.
5. Once the curry has thickened slightly and is heated through, remove it from the heat. Serve warm with steamed rice and your favorite side dishes.

Expert Tips

• Low and Slow: Seriously, keep the heat low when simmering the yogurt mixture. Patience is key to preventing curdling.
• Constant Stirring: Stirring frequently ensures even heating and prevents the yogurt from sticking to the bottom of the pan.
• Taste as You Go: Don’t be afraid to adjust the salt and chilli to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the dairy yogurt for coconut yogurt! It adds a lovely creaminess and subtle coconut flavor.
• Spice Level: If you’re sensitive to heat, reduce the amount of green chilli or remove the seeds before adding it to the blender. My friend loves to add a pinch of cayenne pepper for an extra kick!
• Regional Variations: South Indian versions often include a touch of asafoetida (hing) in the tadka, while North Indian styles might incorporate a little besan (gram flour) for a thicker consistency.

Serving Suggestions

This yogurt curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a big bowl of fluffy steamed rice.
• Alongside a simple vegetable stir-fry.
• With crispy papadums for dipping.
• As part of a larger Indian thali (platter).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop – avoid boiling. The texture might change slightly upon reheating, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of yogurt works best for this curry? I recommend using a slightly thick, plain yogurt. Full-fat yogurt gives the richest flavor, but low-fat works too.
• Can I make this curry ahead of time? You can blend the yogurt mixture ahead of time and store it in the fridge. However, it’s best to make the tadka and simmer the curry just before serving.
• How do I prevent the yogurt from curdling? The key is to keep the heat low and stir constantly while simmering. Don’t let it boil!
• What is the significance of the tadka/tempering in this recipe? The tadka is a crucial step in Indian cooking. It infuses the oil with aromatic spices, which then flavor the entire dish.
• Can I use a different oil instead of coconut oil? Yes, you can! Vegetable oil, ghee, or mustard oil are all good substitutes, but coconut oil adds a unique flavor.

Enjoy! I hope this yogurt curry becomes a new favorite in your kitchen. Let me know in the comments if you try it and how it turns out!