Chura-dahi, a filling dish in Bihar, is made by combining flattened rice and curd, seasoning with salt or sugar, and served as a healthy, fast supper.
Assamese cuisine's "khar" consists of raw papaya and lentils cooked in a thin sauce made with curd.
A popular snack in Maharashtra, dahi puri combines crisp puris with a cool topping of curd. To create puris, load them with chutneys, boiled potatoes, and chickpeas.
A popular snack in Maharashtra, dahi puri combines crisp puris with a cool topping of curd. To create puris, load them with chutneys, boiled potatoes, and chickpeas.
The delectable fish curry known as Doi Maach, from West Bengal, is made with curd. A gravy consisting of curd, onions, garlic, ginger, and a mixture of spices is used to cook the fish.
Rajasthanis adore the curry called kadhi, which ians made with yogurt. Curd and gram flour (besan) are simmered to produce a thick, spicy stew.
In Punjab, curd is frequently used to make dahi bhalla, a beloved street snack. These are curd-soaked, soft lentil dumplings topped with spicy masalas and tart tamarind chutney.