Dahi, or yoghurt, holds a significant place in Indian culture. It is considered auspicious and pure. It serves as an accompaniment to spicy meals, balancing flavours with its creamy texture and tangy taste. Across India, dahi is used in a wide range of dishes.
In North India, dahi is a key ingredient in refreshing drinks such as lassi. It is also used to prepare raita, a side dish mixed with vegetables or fruits and seasoned with spices, providing a cooling effect during hot summers. Dahi is also crucial in marinades for meats, lending tenderness and flavour to dishes such as tandoori chicken.
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In South India, dahi is integral to dishes such as curd rice, where it is mixed with rice and seasoned with spices for a comforting meal. It's also a base for sambar and rasam, enhancing their flavour and texture.
In Western India, dahi is the foundation for shrikhand, a sweetened yoghurt dessert infused with saffron and cardamom, while in Eastern India, it's used in dishes such as doi maach, where it forms a creamy gravy for fish. Dahi's versatility makes it an indispensable part of Indian cuisine. Here’s how different communities use it.
Lassi, Punjab
Traditionally consumed to beat the heat, this thick, creamy beverage is made by blending dahi with water or milk, and sweetened with sugar. There is special love for it in the fertile lands of Punjab but the drink is popular all around the country. The addition of cardamom powder and a generous dollop of malai (cream) can make lassi even richer. In Punjab, lassi is often served in large steel glasses and topped with a layer of thick cream or chopped nuts. The sweet version is the most popular, but a savoury variation with salt and roasted cumin powder is also delicious.
Thayir Sadam, Tamil Nadu
In Tamil Nadu, dahi is transformed into a comforting dish known as Thayir Sadam or curd rice. This simple yet satisfying meal combines cooked rice with dahi and is tempered with spices such as mustard seeds, curry leaves, and ginger. Often served as the final course in traditional South Indian meals, curd rice is loved for its cooling effect on the body, especially when it is hot and humid. Sometimes it is also garnished with pomegranate seeds, grated carrots, or coriander leaves for added flavour.
Shrikhand, Maharashtra and Gujarat
Shrikhand is a delectable dessert made in both Maharashtra and Gujarat. It is made by straining dahi to remove the whey, resulting in a thick, creamy yoghurt known as chakka. This is then sweetened with sugar and infused with flavours such as cardamom, saffron, and nuts. During mango season, mango pulp is added to create a delicious and popular variant called aamrakhand. Shrikhand is traditionally served as part of a festive thali (platter) and is especially popular during celebrations such as Gudi Padwa and Janmashtami.
Dahi Vada, Uttar Pradesh
Dahi Vada, also known as Dahi Bhalla in some parts of North Indian. In Uttar Pradesh this snack with soft lentil dumplings, is made from urad dal, which is soaked in water and then immersed in seasoned dahi. The dish is topped with tangy tamarind chutney, spicy green chutney, and a sprinkle of roasted cumin powder, red chilli powder, and chaat masala. The soft vadas dunked in creamy dahi are served with sweet, spicy, and tangy chutneys. In the version from South India, Dahi Vada is usually made with sweetened curd.
Doi Maach, Bengal
While many communities believe that fish should not be paired with dairy products, in Bengal, dahi finds its way into a delicious fish curry known as Doi Maach. This dish features fresh fish, typically rohu or katla, marinated and cooked in a yoghurt-based gravy. The yoghurt lends a subtle tanginess that balances the robust flavours of mustard oil and spices like turmeric, cumin, and green chillies. It is eaten with steamed rice and is a popular choice for Sunday lunches and festive occasions.
Dahi Puri, Maharashtra
A delightful street food from Maharashtra, Dahi Puri is a popular chaat with a mix of flavours and textures. Crisp puris are filled with a mixture of mashed potatoes and chickpeas, then topped with a generous serving of dahi. Tamarind and green chutneys are added to give the dish a sweet and tangy kick, while sev (crunchy gram flour noodles) and chopped coriander are added as a finishing touch.
Kadhi, Rajasthan
Kadhi is made in different parts of India in different styles. Punjabi Kadhi Pakoda, Up’s Dubki Kadhi, the light fragrant and sweet-ish Gujarati Kadhi are some varieties of the popular dish. Rajasthani Kadhi is spicy and tangy. Made by blending dahi with besan (gram flour) and simmering it with spices like turmeric, red chilli powder, and mustard seeds, Kadhi is a staple in many Rajasthani households. It is typically served with steamed rice or bajra roti, making it the region's arid climate. Many Rajasthani meat dishes also have a yoghurt base as the cuisine traditionally used dahi as a souring agent instead of tomato.
Dahi Ke Kebab, Lucknow
This is a delectable North Indian vegetarian appetiser known for its creamy texture and rich flavours. Made primarily from thick hung curd (dahi) mixed with paneer (cottage cheese), breadcrumbs, and a blend of aromatic spices like cumin, coriander, and garam masala, these kebabs are lightly pan-fried. They have a crispy exterior while remaining soft and melt-in-the-mouth inside.