Share
Summer in India is when everyone craves something cool and refreshing to beat the heat. And dahi or curd (yoghurt) does the job effortlessly! This dairy byproduct is a versatile ingredient used in many dishes to add a tangy flavour and a creamy texture. India being a land of a dominating summer season, different regions come up with their native renditions around curd. My early summer memories revolved around a local milkman who used to deliver us freshly cultured yoghurt in the earthen pot every early morning. The aroma infused by the clay pot still has a lingering effect on my taste buds. One of my favourite summer curd dishes is dahi vada or yoghurt-soaked lentil dumplings. Of course, the list also has gondhoraj lebu ghol or buttermilk made with kefir lime. These are just a few of the many culinary fares from the Indian kitchen prepared with curd. Here is a list of 10 such curd-based recipes.
Daddojanam
When it comes to cooling yourself in the humid South Indian environment, the Curd Rice dish is unrivalled. Perugu annam, also known as daddojanam, is a dish that is enjoyed by many in Andhra. It's also temple food. It's light on the stomach, cooling, healthful, and delightful. Curd or yoghurt rice is a refreshing and filling dish for the hot summer. Simple mustard seeds, split gram dal, green chillies, and asafoetida are called for in the basic Andhra daddojanam recipe; this is followed by a sprinkle of fresh coriander as a finishing touch. Cucumbers and/or shredded carrots are often a tasty twist to the traditional daddojanam. Mixing in diced fruit like mango, grapes, or pomegranate is a common twist.
Raita
Raita is the perfect side dish for any Indian meal, as it helps to cool down the spiciness of the other dishes. It is a traditional Indian dish with yoghurt, cucumber, mint, and spices. While most Indians are used to having a serving of raita with rich pulao and biryanis, this simple preparation has a much more versatile application.
Shrikhand
Yoghurt has also been used to make various Indian desserts, including shrikhand. The recipe for this sweet dish calls for strained yoghurt, sugar, and cardamom. It's a creamy, tangy dessert perfect for hot summer days.
Lassi
One can't imagine Indian summer without a tumbler full of lassi. It is another excellent way to use yoghurt – a sweet and creamy drink. Lassi can be made with different fruits and flavours, but the classic version is made with yoghurt and sugar. It's a refreshing drink that can be enjoyed at any time of the day.
Lassi and chaas, Image Source: Freepik
Chaas
Chaas, which translates as "buttermilk" in English, is a popular beverage in India. It's devoid of sugar, so it won't make you feel bloated and will keep you cool. It's prepared in kitchens nationwide and goes by various names, including chaach, moru, majjige, majiga, and mattha. The salt gives it a mildly savoury flavour. Other common additions include roasted cumin powder, chopped chillies, ginger, lemon juice, chopped fresh coriander, curry, and mint leaves.
Dahi Vada
Dahi vada, dahi bhalla, dahi bada, and a few more names all refer to the same Indian summertime snack. Many people may be surprised to learn that Someshvara III, the king of modern-day Karnataka, included a recipe for dahi wada (as kshiravata) in his Sanskrit encyclopedia Manasollasa, written in the 12th century. This ancient snack is constructed of curd-soaked, fried lentil dumplings served with creamy curd.
Kadhi
Kadhi pakoda, Image Credit: Kalimirchbysmita.com
Indian kadhi is another yoghurt-based dish that is popular in North India. It is known for its tangy and slightly sweet taste. The culinary fare is made by whisking yoghurt with besan (gram flour) and water and then adding a tempering of spices such as cumin, mustard seeds, and fenugreek. Adding pakoras (deep-fried fritters made with besan and vegetables) is optional but adds a crunchy texture. Kadhi is often served with steamed rice or roti. It is a popular comfort food believed to aid digestion due to the probiotics in the yoghurt.
Gondhoraj Ghol
Ghol, West Bengal's signature buttermilk, is a staple of the summertime drink. This refreshing beverage has been around for decades. Ghol is far less heavy than lassi and in addition to keeping you going all day thanks to its nutritional contents. Gondhoraj Ghol, a lime-based variant, stands out from the crowd. The usage of gondoraj lebu is a distinguishing feature. This Bengali-exclusive lemon tastes and feels far more like kaffir lime than your typical nimbu. Each component—leaves, zest, and juice—makes up the ghol. The drink has a light, pleasant sweetness to it.
Majjiga Pulusu
Majjiga pulusu is another time-honoured dish that relies on curd (or buttermilk). It can be defined as buttermilk stew. To prepare this Andhra cuisine, plain yoghurt is tempered with spices. Bottle gourd, okra, and drumstick are typical water-rich vegetables, along with a few spices. Buttermilk offers a cooling impact. It's a side dish that goes well with rice.
Dahi Pakhala
Odisha's most refreshing and soothing food, pakhala (fermented rice), is served throughout the year's warmer months. Even while it tastes great on its own, dahi pakhala, which incorporates a large amount of curd into the fermented rice, is another popular option. The end product is a mouthwateringly refreshing meal.
