Masala dahi

Spiced curd

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
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.


  • 450 g (1 lb) full-fat plain yoghurt
  • ½ teaspoon ground fennel seeds<


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