Vagharela Dahi or Curd fry

Dahi fry or vagharela Dahi or dahi tikhari is a great substitute for any sabzi or vegetable.It is spicy,sour and tangy in taste and can be eaten with Bhakri,rice or hot puris.The dish is a staple of traditional cuisine, with the untempered version present at the end of almost every Kathiyawadi meal.

In some areas, curd fry is served in a unique style where cold curd is mixed cumin coriander powder , salted and then tempered with mustard seeds, curry leaves, dry chilies and garlic. It is also said to aid digestion, as well as to balance the effects of the warm climate.

If you are bored with eating roti sabzi then try this vagharela dahi recipe. Vagharela dahi can be cooked easily at home. It’s simple and instant made recipe.

“when in doubt,make dahi fry”.

This dish reminds me of Gujarati dhabas when I was in Gujarat.They served vagharela Dahi as their ‘evening special’with rotla .The aromatic tempering of garlic, mustard seeds, cumin seeds and curry leaves adds an amazing flavor to dahi which enhances the taste and mouth starts watering as soon as the dish is served.

Ingredients for Vagharela Dahi

250 gm curd (homemade)

2-3 tbsp cumin coriander powder

salt to taste

1tsp cumin seeds

2 tsp oil (for tempering)

2 whole red chilli

1/2 tsp mustard seeds

2 tbsp chopped garlic

1 cup chopped green coriander

1 tsp red chilli powder

5-6 curry leaves

Pinch of asafoetida

Follow simple steps

1. Take fresh curd in a bowl,add salt,cumin coriander powder and chopped cilantro.
Give it a good mix and keep aside.

2. Heat oil in a pan.Add cumin seeds, mustard seeds and whole red chilli.Let them splutter.

3. Add curry leaves, asafoetida, chopped garlic and cook until garlic turns golden brown.

4. Add Kashmiri Lal mirch powder to the tempering and transfer this tempering to the curd bowl.

5. Mix it property and garnish with chopped cilantro

Serve with roti,Bhakri or rice.

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