Curd, also known as yoghurt in many parts of the world, is a versatile and ancient dairy product that has been cherished for its taste and numerous health benefits for centuries. This creamy and tangy delight has a rich cultural and culinary history, with its origins dating back to ancient civilizations. Curd is also known as ‘dahi’ in Hindi. It has a sweet and sour taste when fresh but turns sour and acidic if kept for a long time.
Curd is prepared by fermenting the milk with the help of beneficial bacteria. The bacteria convert lactose present in the milk to lactic acids, thus making curd a probiotic food. It is best to consume curd during the daytime, as at night it can increase mucous. It is a rich source of essential nutrients, including calcium, protein, probiotics, vitamins, and minerals.
Calcium, abundant in curd, promotes strong bones and teeth. The protein content in curd supports muscle growth and repair, making it an excellent addition to a balanced diet. Moreover, the live probiotics present in curd contribute to a healthy gut by aiding digestion and bolstering the immune system.
Curd is also a source of various vitamins, such as B vitamins like B12, riboflavin, and pantothenic acid, as well as important minerals like phosphorus, magnesium, and potassium. Apart from consuming curd raw, you can also include it in different dishes to enhance its taste, giving it a sour and sweet taste. In this article, we have collated seven dishes made of curd. Take a look:
- Dahi Chicken
Dahi Chicken, a delectable Indian dish, combines the succulence of chicken with the creamy richness of yogurt. This culinary creation involves marinating tender pieces of chicken in a yoghurt-based mixture, typically seasoned with an array of spices and aromatic herbs.
The yoghurt not only imparts a luscious and velvety texture to the dish but also tenderises the meat, resulting in a melt-in-the-mouth experience. As the chicken cooks in this flavorful yoghurt marinade, it absorbs the complex blend of spices, creating a harmonious fusion of tastes and aromas.
- Curd Rice
Curd rice, often referred to as "Thayir Sadam" in South India, is a simple yet immensely satisfying dish that reflects the region's rich culinary heritage. This dish is typically prepared by mixing freshly cooked rice with yoghurt (curd) and then seasoning it with a tempering of mustard seeds, curry leaves, green chilies, and sometimes grated ginger. It is a staple in South Indian cuisine and is known for its cooling and soothing properties, making it a popular choice, especially during hot summer days.
- Punjabi Kadhi Pakora
Punjabi Kadhi Pakora is a beloved North Indian dish that combines the richness of yoghurt-based curry with crispy, deep-fried fritters known as pakoras. The curry is prepared by whisking yoghurt (curd) with besan (gram flour) and a medley of aromatic spices like turmeric, red chilli powder, and fenugreek seeds. This mixture is then simmered to a creamy consistency. The tangy and mildly spiced kadhi beautifully complements the savoury pakoras, creating a harmonious blend that is typically served with steamed rice or chapati.
- Dahi Aloo
It is a comforting dish that brings together the creamy richness of yoghurt and potatoes. The yoghurt lends a creamy and tangy element to the dish, while the potatoes absorb the flavours of the spices and the rich sauce, resulting in a harmonious blend of textures and tastes. Dahi Aloo is a popular vegetarian option in Indian cuisine, often served with rice or various bread types like naan or roti.
- Dahi Ke Kabab
This traditional vegetarian dahi ke kabab is perfectly crisp on the outside and soft on the inside. These vegetarian kebabs are crafted by straining yoghurt to remove excess moisture and then blending it with a mixture of aromatic spices, herbs, and besan to form a thick, creamy base.
This mixture is skillfully shaped into patties or kebabs, which are lightly pan-fried or shallow-fried until they acquire a golden, crispy exterior and a lusciously soft interior. Ingredients like ginger, garlic, green chilies, and fresh coriander leaves offer a tantalising balance of tanginess and spice.
- Doi Mach
Doi Mach, a beloved Bengali delicacy, represents the artistry of combining fish with yogurt. In this dish, mostly Rohu or Hilsa is marinated and cooked in a flavorful sauce made from yoghurt, mustard seeds, turmeric, and other aromatic spices. The yoghurt lends a creamy and tangy element to the sauce, while the mustard seeds add a distinctive, pungent kick. It is typically served with steamed rice.
- Chaas
Also known as buttermilk, chaas is a popular and refreshing Indian beverage that has been enjoyed for generations. It is made by churning yoghurt and then diluting it with water, resulting in a thin and slightly tangy liquid. Chaas is often seasoned with spices like roasted cumin powder, black salt, and fresh mint leaves, which enhance its flavour and cooling properties. This traditional drink is known for its ability to quench thirst and provide relief from the scorching heat, making it a popular choice, especially during the hot Indian summers.