Garlic Curd Recipe – Authentic Indian Tadka & Steamed Rice Side Dish

Last Updated on 2 months by Neha Deshmukh

Garlic Curd Recipe – Authentic Indian Tadka & Steamed Rice Side Dish

Hey everyone! Today I’m sharing a recipe that’s incredibly simple, yet bursting with flavour – Garlic Curd, or lasan ni chhaas as my Gujarati friends call it. It’s a staple in many Indian homes, especially during warmer months, and honestly, it’s the perfect little something to brighten up any meal. I first made this when I was craving something quick and comforting, and it’s been a go-to ever since!

Why You’ll Love This Recipe

This Garlic Curd isn’t just easy; it’s a flavour bomb! The cool, creamy curd is beautifully balanced by the warm, aromatic tadka (tempering) of ghee, mustard seeds, and garlic. It’s a fantastic side dish, especially with a simple bowl of steamed rice. Plus, it comes together in under 10 minutes – perfect for busy weeknights.

Ingredients

Here’s what you’ll need to make this delicious Garlic Curd:

• 1 cup curd (about 240ml)
• 2-3 teaspoons water (15-45ml)
• Salt to taste
• 1 teaspoon ghee (about 5ml)
• 0.5 teaspoon mustard seeds (about 2.5g)
• 0.5 teaspoon cumin seeds (about 2.5g)
• Pinch of asafoetida (hing)
• 3-4 curry leaves
• 2 red chillies, broken into pieces
• 6-7 garlic cloves, finely chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish:

• Curd/Yogurt: The type of curd you use makes a difference. In India, we often use dahi which is a slightly tangy yogurt. Greek yogurt works well too, but you might need to add a little extra water to get the right consistency.
• Ghee: Ghee adds a beautiful richness and flavour. While you can use oil, ghee really is the traditional choice and makes all the difference.
• Curry Leaves: Fresh curry leaves are a must! They have a unique aroma that you just can’t replicate with dried ones. If you can find them, definitely use them.
• Regional Variations: Some families add a tiny bit of sugar to balance the flavours, while others like a squeeze of lemon juice. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk the curd with 2-3 teaspoons of water and salt until it’s nice and smooth. You don’t want any lumps!
2. Next, finely chop those garlic cloves. The smaller the pieces, the more flavour you’ll get.
3. Now for the fun part – the tadka! Heat the ghee in a small pan over medium heat.
4. Add the mustard seeds, cumin seeds, asafoetida, curry leaves, and chopped garlic to the hot ghee.
5. Sauté on medium heat until the mustard seeds start to splutter and the garlic turns golden brown and wonderfully crispy. Keep a close eye on the garlic – you don’t want it to burn!
6. Immediately pour the hot tempering mixture into the whisked curd and mix well. The sizzle is the best part!
7. Serve immediately with steamed rice. Seriously, don’t wait!

Expert Tips

• Don’t skip the asafoetida (hing)! It adds a lovely savoury depth.
• Make sure your ghee is hot before adding the spices. This helps release their flavours.
• The key to a good tadka is to watch it carefully and not let anything burn.

Variations

• Vegan Adaptation: Swap the curd for a plant-based yogurt (like cashew or soy yogurt) and use a plant-based oil instead of ghee. It’s just as delicious!
• Spice Level: If you like things a little spicier, add an extra red chilli or a pinch of red chilli powder. My friend Priya always adds a tiny bit of cayenne pepper.
• Quick Version: In a pinch, you can use pre-minced garlic, but freshly chopped garlic really does taste better.

Serving Suggestions

Garlic Curd is incredibly versatile! Here are a few ideas:

• With a simple bowl of steamed rice – a classic combination.
• As a side dish with dal (lentils) and roti (Indian flatbread).
• As a cooling accompaniment to spicy curries.
• Even as a dip with vegetable sticks!

Storage Instructions

This is best enjoyed immediately. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The flavour might mellow slightly, but it will still be tasty.

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Absolutely! The tadka loses its crispness over time, so it’s best enjoyed fresh.
• Can I use a different oil instead of ghee? You can, but ghee really adds a unique flavour. If you must, use a neutral-flavoured oil like sunflower or vegetable oil.
• What type of curd/yogurt works best? A slightly tangy curd or Greek yogurt is ideal.
• How can I adjust the saltiness? Start with a pinch of salt and add more to taste. Remember, you can always add more, but you can’t take it away!
• Can I make this tempering ahead of time? Not really. The tempering is best made fresh to retain its flavour and crispness.