Dahi, or curd, is a versatile ingredient, available in every Indian kitchen. We have got you some lunch ideas where curd ...

Whisk yogurt, gram flour, turmeric, red chili powder, and salt with water to make a smooth, lump-free batter. Pour the yogurt ...

Cover and let the tempering flavors infuse with the kadhi. After 5 to 6 minutes serve Rajasthani kadhi with jeera pulao. Clean the rice thoroughly and wash. Soak in water for half an hour. After half ...

To the hot oil, add mustard seeds, curry leaves, cumin seeds and red chilli powder. Add this tempering to the kadhi. Garnish with coriander leaves and serve hot with peas pulao or steamed rice.