"5 Quick & Easy Curd Recipes You’ll Fall in Love With!"
Curd, or dahi, isn’t just a side dish—it’s a kitchen superstar that can transform everyday meals into creamy, tangy delights. Packed with probiotics and rich in flavor, curd is a versatile ingredient found in every Indian kitchen. Whether you're looking for a quick snack, a wholesome meal, or a refreshing side, curd can do it all. In this post, we’re sharing 5 simple yet delicious recipes using curd that are not only easy to make but also perfect for summer or any time of the year. From comfort classics to creative twists, get ready to fall in love with the magic of curd!
Here are 5 simple and delicious recipes using curd (yogurt) that you can easily make at home:
1. Curd Sandwich
A Healthy, No-Cook Snack Option
Looking for a light, refreshing, and nutritious snack that requires no cooking? This Curd Sandwich is the perfect solution. Made with thick yogurt (curd) and fresh vegetables, it’s quick to assemble, rich in probiotics, and perfect for breakfast, tiffin, or an evening bite.
Ingredients:
1 cup fresh curd (preferably thick or hung curd)
1/4 cup grated carrot
1/4 cup grated cucumber (squeeze out excess water)
Salt to taste
1/4 tsp black pepper powder
1/4 tsp chaat masala or oregano (optional, for extra flavor)
1 tbsp finely chopped coriander or mint leaves
Bread slices (white, brown, or multigrain – as preferred)
Butter or ghee (optional, for toasting)
Instructions:
1. Prepare the Filling:
In a mixing bowl, add thick curd. Make sure it’s not too watery, or the sandwich may turn soggy.
Add the grated carrot and cucumber (ensure the cucumber is well-drained).
Mix in salt, pepper, and any optional seasonings like chaat masala or herbs. Stir well until combined into a creamy mixture.
Add chopped coriander or mint for a fresh flavor boost.
2. Assemble the Sandwich:
Take 2 slices of bread. Spread a generous layer of the curd mixture evenly on one slice.
Cover with the second slice to form a sandwich.
3. Serving Options:
Cold Sandwich: Serve as is, fresh and chilled – perfect for hot weather or lunchboxes.
Toasted Sandwich: Optionally, butter the outer sides of the sandwich and toast on a pan, sandwich maker, or grill until golden brown and crispy.
4. Serve With:
Pair with green chutney, tomato ketchup, or even a glass of buttermilk for a wholesome meal.
Tips:
Use hung curd or Greek yogurt for best results, as it’s thicker and doesn’t make the bread soggy.
You can add other finely chopped veggies like capsicum, cabbage, or beetroot for variation.
Add crumbled paneer or a pinch of chili flakes for added protein and spice.
This Curd Sandwich is light, filling, and can be customized to suit your taste. Great for kids and adults!
2. Dahi Bhindi (Okra in Yogurt Gravy)
A Healthy, Tangy, and Flavorful Indian Curry
Dahi Bhindi is a classic North Indian-style curry made with tender okra (bhindi) simmered in a spiced yogurt-based gravy. It's a great alternative to rich cream or tomato-based curries and is naturally gluten-free and light. The tanginess from the yogurt complements the slightly earthy flavor of okra beautifully.
Ingredients:
250 grams fresh bhindi (okra/ladyfinger)
1 cup fresh curd (preferably thick or slightly sour)
1 medium onion, finely chopped
1 tsp ginger paste (or freshly grated ginger)
1 green chili, slit or chopped (optional)
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
Salt to taste
2 tbsp oil (for frying okra)
1 tbsp oil or ghee (for tempering)
Instructions:
Step 1: Prepare the Bhindi
1. Wash the bhindi thoroughly and dry completely using a kitchen towel. Moisture will make them slimy while cooking.
2. Chop into 1–2 inch pieces, removing the tip and head.
3. Heat 2 tbsp oil in a pan. Add chopped bhindi and sauté on medium heat until soft and slightly browned (about 7–10 minutes). Set aside.
Step 2: Prepare the Gravy
4. In the same pan or a separate one, heat 1 tbsp oil or ghee.
5. Add cumin seeds and let them splutter.
6. Add chopped onions and sauté until golden brown.
7. Add ginger paste and green chilies; cook for another minute.
8. Add turmeric, red chili powder, and coriander powder. Stir well for 30 seconds.
Step 3: Add the Curd
9. Lower the heat to avoid curdling.
10. Whisk the curd well and slowly add it to the pan while continuously stirring.
11. Cook on low heat for 3–4 minutes, stirring often until the oil starts to separate slightly and the raw curd smell goes away.
Step 4: Combine and Simmer
12. Add the sautéed bhindi into the curd gravy.
13. Mix gently to coat the bhindi well.
14. Cover and cook on low flame for 5–7 minutes to allow flavors to blend.
15. Sprinkle garam masala before turning off the flame.
✅ Tips for the Perfect Dahi Bhindi:
Use hung curd or thick curd: Thin curd will make the gravy watery and might curdle while cooking. Whisk it well before adding.
Dry bhindi completely before chopping: This is crucial. Even a little moisture can make it slimy and sticky during frying.
Always cook curd on low flame: High heat can split the curd and spoil the texture of the curry.
Use a shallow pan for bhindi: It helps in even frying and prevents steaming.
❌ Common Mistakes to Avoid:
Not drying bhindi properly: Leads to a gooey, unappetizing texture.
Adding curd directly on high flame: Causes curdling and ruins the gravy.
Overcrowding the pan while frying okra: Makes it steam instead of fry.
Using sour curd without balance: Can overpower the dish; adjust with a pinch of sugar if needed.
Serving Suggestions:
Serve hot with:
Steamed rice or jeera rice
Phulka, roti, or paratha
A side of salad or pickle for extra flavor
3. Curd Rice (Thayir Sadam)
A Quick, Cooling South Indian Comfort Food
Curd Rice, also known as Thayir Sadam in Tamil Nadu, is a simple, soothing dish made with cooked rice and curd (yogurt), often finished with a flavorful South Indian tempering. It's a staple in many households, loved for its cooling effect, creamy texture, and digestive benefits—especially during hot summers.
Ingredients:
Base:
1 cup cooked rice (preferably soft and slightly mushy)
1 cup thick curd (fresh or slightly sour based on preference)
Salt to taste
Tempering:
1 tsp oil or ghee
1/2 tsp mustard seeds
1 tsp urad dal (optional, for added crunch)
1–2 green chilies, finely chopped
1–2 dried red chilies (optional)
1/4 tsp grated ginger
8–10 curry leaves
A pinch of asafoetida (hing)
Optional Add-ins:
1–2 tbsp grated carrots
A few pomegranate seeds
Chopped coriander leaves
Chopped cucumber or raw mango (for variations)
Instructions:
Step 1: Prepare the Rice
Cook rice until soft and slightly mushy. This texture helps absorb curd better and gives a creamy consistency.
Let the rice cool slightly before adding curd to avoid curdling.
Step 2: Mix the Base
In a bowl, mash the rice lightly with the back of a spoon or hand.
Add curd and salt. Mix well to combine into a smooth, creamy consistency.
If the mixture feels too thick, add a little milk or water to loosen it.
Step 3: Prepare the Tempering
Heat oil or ghee in a small pan.
Add mustard seeds and let them splutter.
Add urad dal and sauté until golden.
Toss in green chilies, ginger, curry leaves, and a pinch of asafoetida.
Fry for a few seconds, then pour this tempering over the curd rice. Mix gently.
Step 4: Garnish and Serve
Top with grated carrots, pomegranate seeds, or coriander for added texture and color.
Serve immediately at room temperature or chilled.
✅ Tips for Perfect Curd Rice:
1. Use short-grain rice like sona masuri or ponni for best texture. Long-grain rice tends to stay separate and may not blend well.
2. Add milk if serving later — it prevents the curd from turning too sour or separating.
3. Use fresh curd for a mellow taste. Slightly sour curd works well if you like tangier flavors.
4. Mash the rice slightly for a creamy texture—don’t leave the grains completely whole.
5. Balance the spice: Adjust chilies based on your heat preference.
❌ Common Mistakes to Avoid:
Adding curd to hot rice: This can cause curd to split or develop a sour taste. Let rice cool slightly first.
Using watery curd: It can make the dish runny. Use thick curd or strained yogurt for creaminess.
Skipping the tempering: This adds a big boost of flavor; don’t skip it even if the rest of the dish is simple.
Overcooking the rice: You want it soft, not sticky or pasty.
Serving hours later without milk: If made in advance, mix in a little milk to avoid souring and drying out.
Serving Suggestions:
Pair with pickles, papadam, or a simple vegetable stir-fry.
It also works well as a side dish for a South Indian thali meal.
4.Dahi Ke Kebab
Crispy Outside, Creamy and Soft Inside
Dahi Ke Kebab is a rich, vegetarian starter made from hung curd, paneer, and basic spices. Popular in North Indian cuisine, these kebabs have a melt-in-the-mouth texture with a slightly crisp outer layer. They're perfect for parties, tea-time snacks, or festive platters.
Ingredients:
1 cup hung curd (well-drained, thick)
1/2 cup crumbled paneer
2 tbsp roasted gram flour (besan)
1 small onion, finely chopped
1–2 green chilies, finely chopped
1 tbsp chopped coriander or mint leaves
Salt to taste
1/4 tsp black pepper
1/4 tsp garam masala (optional)
Oil or ghee for shallow frying
Instructions:
Step 1: Prepare Hung Curd
Use fresh curd and strain it in a muslin cloth or fine sieve for 4–5 hours or overnight in the fridge.
The final texture should be firm and hold shape—not watery.
Step 2: Mix the Kebab Dough
1. In a mixing bowl, combine hung curd and crumbled paneer.
2. Add chopped onions, green chilies, coriander/mint, salt, and spices.
3. Add roasted besan slowly to absorb moisture and bind the mixture.
4. Mix gently but thoroughly until you have a soft yet moldable dough.
Step 3: Shape the Kebabs
Grease your hands slightly and take small portions of the dough.
Shape into small round patties or tikkis about 1/2 inch thick.
Place them on a plate and refrigerate for 20–30 minutes to firm up.
Step 4: Shallow Fry
Heat oil or ghee in a pan over medium heat.
Place the kebabs carefully and cook until golden brown on both sides, flipping gently.
Remove and place on a paper towel to absorb excess oil.
✅ Tips for Perfect Dahi Ke Kebab:
1. Use thick hung curd only – This is the most important step. Watery curd will make the mixture loose and hard to bind.
2. Roast the besan before using – It adds flavor and removes the raw smell.
3. Chill the kebabs before frying – This helps them hold shape and not break during cooking.
4. Use minimal ingredients – Too many add-ins can make the mixture fall apart.
5. Gently flip – They’re soft and delicate, so turn them slowly with a flat spatula.
❌ Common Mistakes to Avoid:
Not draining the curd properly: Results in watery mixture that won’t hold shape. Always use hung curd.
Skipping besan or using too much: Not enough besan won't bind; too much makes the kebabs dry and doughy.
Adding too many wet ingredients (onion, herbs): Excess moisture can break the kebabs while frying.
Frying on high heat: Causes the outer layer to brown too quickly while the inside stays raw or gooey.
Using raw besan: Gives a raw flour taste and ruins texture. Always dry-roast first.
Serving Suggestions:
Serve hot with mint chutney, tamarind chutney, or garlic mayo.
Can be served as a starter or inside a wrap with onions and sauces.
A sprinkle of chaat masala on top adds extra zing.
5. Dahi Aloo (Potatoes in Yogurt Gravy)
A Simple, Soulful Curry with Tangy Yogurt and Earthy Spices
Dahi Aloo is a traditional North Indian curry made with boiled potatoes simmered in a spiced yogurt-based gravy. It’s quick to make, requires minimal ingredients, and pairs beautifully with puris, roti, or rice. This dish is often prepared during vrat (fasting) with slight variations but can also be part of everyday meals.
Ingredients:
4 medium potatoes (boiled, peeled, and cubed or mashed slightly)
1 cup thick curd (whisked well)
2 tbsp oil or ghee
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
1/2 tsp coriander powder
1/2 tsp garam masala (optional)
Salt to taste
1 cup water (adjust as needed for consistency)
Fresh coriander leaves for garnish
Instructions:
Step 1: Prep the Potatoes
Boil potatoes until soft but not mushy. Peel and chop into cubes or slightly mash if you prefer a thicker gravy. Set aside.
Step 2: Prepare the Yogurt Mixture
Whisk curd until smooth and lump-free. To prevent curdling, you can mix in 1–2 tablespoons of besan (gram flour) or a little milk—optional but useful for beginners.
Step 3: Cook the Masala Base
1. Heat oil or ghee in a kadhai or deep pan.
2. Add cumin seeds and let them splutter.
3. Lower the heat and add turmeric, red chili powder, and coriander powder. Stir quickly (do not burn the spices).
Step 4: Add Potatoes and Curd
4. Add boiled potatoes and stir to coat them in the spice mixture.
5. Lower the flame completely and add the whisked curd slowly while stirring continuously.
6. Cook on low heat for 5–7 minutes, allowing the yogurt to blend and thicken. Add water as needed to adjust consistency.
Step 5: Finish and Garnish
7. Sprinkle garam masala (optional) and cook for another minute.
8. Garnish with chopped fresh coriander leaves.
9. Serve hot with puri, paratha, or jeera rice.
✅ Tips for a Perfect Dahi Aloo:
1. Use thick curd or hung curd – It prevents the gravy from turning watery and keeps the texture creamy.
2. Whisk curd well before adding – Smooth curd mixes better and avoids lumps.
3. Always cook on low flame after adding curd – High heat will curdle the yogurt.
4. Add besan (optional) – Just a teaspoon or two helps stabilize the curd and makes the gravy silky.
5. Mash some of the potatoes – This naturally thickens the gravy without adding cream or flour.
❌ Common Mistakes to Avoid:
Adding curd to hot pan or on high flame: This leads to curdling and a gritty texture. Always lower the flame before adding.
Using watery curd: This thins out the gravy and makes it bland. Thick curd = rich flavor.
Not whisking the curd: Causes lumps and uneven cooking.
Overcooking after adding curd: Prolonged high heat breaks the yogurt and ruins texture.
Using raw potatoes or over-mashing: Potatoes should be soft but firm; too much mashing makes the dish pasty.
Serving Suggestions:
With breads: Serve with puri, paratha, or roti for a wholesome Indian meal.
With rice: Goes great with plain steamed rice or jeera rice.
With vrat (fasting): Skip turmeric and red chili powder, use rock salt (sendha namak), and cook in ghee.
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