Urad Dal Yogurt Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Urad Dal Yogurt Recipe – Authentic South Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Urad Dal Yogurt. It’s a dish my grandmother used to make, and honestly, it’s one of those things that just feels like home. It’s a fantastic side to have with rice, and it’s surprisingly easy to whip up. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal Yogurt is more than just a side dish; it’s a little burst of South Indian comfort. It’s tangy, subtly spiced, and has a wonderful creamy texture. Plus, it comes together in under 10 minutes! Perfect for a quick lunch or a flavorful addition to your dinner spread. You’ll love how the simple ingredients combine to create something truly special.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 5 teaspoons urad dal (about 20g)
• 1 cup thick curd (yogurt) (about 240ml)
• 1 inch ginger, finely chopped (about 5g)
• 1 green chilli, finely chopped
• 2 teaspoons coconut oil (about 30ml)
• Few curry leaves (about 10-12 leaves)
• Pinch of asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Urad Dal: Types and Preparation

Urad dal, also known as black gram, is the star of the show. You can use either whole urad dal or urad dal flour. If using whole urad dal, grinding it into a fine powder is key – this ensures a smooth texture. Don’t roast the dal before grinding, we want to keep its natural flavor.

Thick Curd (Yogurt): Achieving the Right Consistency

This isn’t the time for runny yogurt! You need thick curd for this recipe. If your yogurt isn’t thick enough, you can strain it through a muslin cloth for a couple of hours to remove excess water. This makes a huge difference in the final texture.

Coconut Oil: Regional Variations & Substitutes

Coconut oil is traditional in South Indian cooking and adds a lovely aroma. However, if you don’t have it, you can substitute with any neutral-flavored oil like vegetable or sunflower oil. But honestly, the coconut oil really elevates the flavor!

Mustard Seeds & Tempering: The Key to Flavor

The tempering (or tadka) is where the magic happens. We’ll be using mustard seeds, which will pop and release their nutty flavor. Make sure your oil is hot enough before adding the mustard seeds – they should splutter!

Asafoetida (Hing): Benefits and Usage

Asafoetida, or hing, has a unique pungent aroma that transforms when cooked. Don’t be put off by the smell – it adds a wonderful savory depth to the dish. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by combining the urad dal powder and thick curd in a mixing bowl. Mix really well, making sure there are no lumps. You want a nice, smooth consistency.
2. Add the finely chopped ginger, green chilli, and salt to the yogurt mixture. Give it another good mix.
3. Now, let’s make the tempering. Heat the coconut oil in a small pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important!
4. Add the asafoetida and curry leaves to the pan. Sauté for a few seconds until the curry leaves are fragrant.
5. Pour the hot tempering over the yogurt mixture and mix well. The sizzle is a good sign!
6. And that’s it! Your Urad Dal Yogurt is ready to serve.

Expert Tips

• Don’t skip the tempering – it’s essential for the flavor.
• Taste and adjust the salt as needed.
• For a smoother texture, you can whisk the yogurt mixture before adding the tempering.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like coconut yogurt or cashew yogurt.
• Spice Level Adjustment: If you like it spicier, add another green chilli or a pinch of red chilli powder.
• Regional Variations: In some parts of Karnataka, they add a pinch of turmeric powder to the yogurt mixture. My friend’s mom in Tamil Nadu likes to add a squeeze of lemon juice for extra tang.

Serving Suggestions

This Urad Dal Yogurt is best served with steamed rice and a drizzle of coconut oil. It’s also fantastic with sandige menasu (dried lentil fritters) – a traditional accompaniment. It’s a perfect lunch or a light dinner.

Storage Instructions

You can store leftover Urad Dal Yogurt in an airtight container in the refrigerator for up to 2 days. The flavor might intensify slightly over time.

FAQs

What is the best type of urad dal to use for this recipe?

Either whole urad dal (ground into a powder) or urad dal flour works well.

Can I use regular yogurt instead of thick curd?

You can, but the consistency won’t be as good. Strain regular yogurt to make it thicker.

How can I adjust the spice level of this dish?

Add more or fewer green chillies, or a pinch of red chilli powder.

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

Asafoetida is a pungent spice used in Indian cooking. You can find it in Indian grocery stores or online.

Can this dish be made ahead of time?

Yes, you can make it a few hours ahead of time. The flavors will meld together even more!

What is Sandige Menasu and where can I find it?

Sandige Menasu are crispy, savory lentil fritters. You can find them in some Indian grocery stores, or you can make them yourself (there are plenty of recipes online!).