Spiced Curd Recipe – Authentic Indian Tadka & Garlic Flavors

Last Updated on 4 months by Neha Deshmukh

Spiced Curd Recipe – Authentic Indian Tadka & Garlic Flavors

Hey everyone! Today I’m sharing a recipe that’s incredibly close to my heart – Spiced Curd, or Masala Chaas as some call it. It’s a simple dish, but bursting with flavour, and honestly, it’s a lifesaver on hot days or when you just want something light and comforting. I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This spiced curd isn’t just cooling and refreshing; it’s a flavour explosion! The warm, aromatic tadka (tempering) of spices combined with the tang of curd is just… chef’s kiss. It’s super quick to make – ready in under 10 minutes – and requires minimal effort. Plus, it’s incredibly versatile. You can adjust the spice level to your liking and serve it as a side dish, a dip, or even a light meal.

Ingredients

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

• 2 cup curd (dahi)
• ½ – 1 tsp salt (adjust to taste)
• 2 tbsp ghee
• 10 clove garlic, finely chopped
• 1 tsp cumin seeds
• ½ – 1 tsp mustard seeds
• 1 pinch hing (asafoetida)
• 2 dried red chilies, broken into pieces
• Few curry leaves
• ½ – 1 tsp cumin powder
• ½ – 1 tsp coriander powder
• ¼ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 2 tbsp fresh coriander, chopped

Ingredient Notes

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

• Curd: Full-fat curd is key here. It gives the best texture and flavour. If you can find it, use homemade curd – it makes all the difference! Greek yogurt can work in a pinch, but it will be tangier.
• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and aroma. While you can use oil, ghee truly makes this recipe sing.
• Spice Blends: Spice levels are a personal thing. Feel free to adjust the red chili powder to your preference. Some regions in India also add a touch of Goda Masala (a Maharashtrian spice blend) for a unique flavour.
• Hing (Asafoetida): This might seem like an odd ingredient, but it adds a wonderful savoury depth. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk the curd and salt together until it’s nice and smooth. Set this aside – we want it ready to go.
2. Now, heat the ghee in a pan over medium heat. Add the chopped garlic and sauté until it turns golden brown and fragrant. Be careful not to burn it!
3. Once the garlic is golden, add the cumin seeds and mustard seeds. Let them crackle and pop – that’s when you know the flavours are releasing. Then, add the hing and dried red chilies.
4. Immediately after, toss in the curry leaves. They’ll sizzle beautifully. Sauté for just a few seconds until they become crisp.
5. Turn off the heat. This is important! We don’t want to burn the spices. Stir in the cumin powder, coriander powder, turmeric, and red chili powder.
6. Now, carefully pour the hot tempering mixture over the whisked curd. Mix everything thoroughly until well combined. You should hear a gentle sizzle.
7. Finally, garnish with the fresh coriander and serve immediately.

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• For a smoother texture, you can strain the curd through a muslin cloth before whisking.
• The tadka is the heart of this dish, so take your time and don’t rush it.

Variations

• Vegan Adaptation: Swap the curd for plant-based yogurt (coconut or cashew yogurt work well) and use a plant-based oil instead of ghee.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Use 1 tsp red chili powder.
  • Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptation: This spiced curd is a popular side dish during Janmashtami and is often served with Diwali feasts. My family always makes a big batch for these occasions!

Serving Suggestions

This spiced curd is incredibly versatile. Here are a few ideas:

• Serve with roti or paratha for a complete meal.
• Enjoy it as a cooling side dish with spicy curries.
• Use it as a dip for vegetable sticks or papadums.
• It’s also delicious with rice!

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The flavour might mellow slightly, but it will still be delicious.

FAQs

What type of curd works best for this recipe?

Full-fat curd is definitely the way to go! It gives the best flavour and texture. Homemade is ideal, but store-bought full-fat curd works great too.

Can I make this ahead of time?

You can prepare the curd mixture ahead of time, but I recommend making the tadka and combining it with the curd just before serving for the best flavour and texture.

What is hing (asafoetida) and where can I find it?

Hing is a resin with a pungent smell that adds a unique savoury flavour to Indian dishes. You can find it in most Indian grocery stores, or online.

Can I use oil instead of ghee? What difference will it make?

You can use oil, but ghee adds a richness and aroma that oil simply can’t replicate. If you use oil, choose a neutral-flavoured oil like vegetable or canola oil.

How can I adjust the tanginess of the curd?

If your curd is too tangy, you can add a teaspoon of sugar to balance it out.

What are some other dishes I can serve with this spiced curd?

It goes wonderfully with dal chawal (lentils and rice), aloo gobi (potato and cauliflower curry), or any spicy Indian dish!