Kathiyawadi Dahi Tikhari
Kathiyawadi Dahi Tikhari is a traditional kathiyawadi dish (North Gujarat). It is mostly used as a side dish or an accompaniment. This is the most underrated dish of Gujarat (Most of us like rooting for underdog including me!) This sidekick dish has always been my favorite. I love it more than the main course. It is simple to make and tastes like heaven! The terms dahi and tikhari come from the native Indian language. Dahi is curd, whereas tikhari means tempering or tempered items. So the word tikhari can be associated with recipes that involve tempering. Now it could be the masalas that need to be tempered or the vegetables or something similar.
Kathiyawadi Dahi Tikhari
Kathiyawadi Dahi Tikhari is a traditional kathiyawadi dish (North Gujarat). It is mostly used as a side dish or an accompaniment. This is the most underrated dish of Gujarat (Most of us like rooting for underdog including me!) This sidekick dish has always been my favorite. I love it more than the main course. It is simple to make and tastes like heaven! The terms dahi and tikhari come from the native Indian language. Dahi is curd, whereas tikhari means tempering or tempered items. So the word tikhari can be associated with recipes that involve tempering. Now it could be the masalas that need to be tempered or the vegetables or something similar.
Open in Cookpad AppSteps
- 1
First of all add garlic bud, cumin seeds and Kashmiri red chili powder in a masher and make coarsely chutney. Then Beat the hung curd well.
- 2
Now heat oil in a pan on slow gas flame and add asafoetida immediately add garlic chutney to it and mix it and saute the chutney until it bubbles in the chutney. Now turn off the gas flame and immediately add coriander cumin powder, turmeric powder and salt and mix.
- 3
Now add the beaten curd to this and mix it in one direction with a light hand.
- 4
Now our original Kathiawadi dahi tikhari is ready to serve. This Dahi Tikhari can be served with Bajra Roti, Paratha, Bhakhri or Khichdi.
- 5
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