Masala dahi

Spiced curd

Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Tangy, tasty and tempered with Indian spices, this is a beautiful condiment, generally served as a side dish. I don’t mind eating it as a dip, with some roti.

Preparation 10 minutes
Cooking 5 minutes


  • 450 g (1 lb) full-fat plain yoghurt
  • ½ teaspoon ground fennel seeds
  • a pinch of rock salt, or to taste
  • ½ teaspoon sugar
  • 4 tablespoons ghee
  • 1 dried red chilli, halved
  • ½ teaspoon brown mustard seeds
  • ¼ teaspoon cumin seeds
  • 4–6 fresh curry leaves
  • a pinch of ground turmeric
  • ½ teaspoon chilli flakes


In a heatproof serving dish, mix together the yoghurt, fennel seeds, salt and sugar. Cover and refrigerate until you are nearly ready to serve.

Heat the ghee in a frying pan over medium heat. Add the dried chilli, mustard seeds, cumin seeds, curry leaves nd turmeric. Cook, stirring, for a minute or two, until the chilli turns dark, then stir in the chilli flakes.

Pour the spiced oil mixture over the yoghurt.

At the table, just before serving, fold the spices through the yoghurt.