How is dahi used in Indian cuisine?

Eaten plain or as a side

Plain dahi is served with rice, parathas and spicy dishes. Its mild sourness and coolness balance heat.

Drinks: lassi and chaas

• Lassi: dahi blended with sugar or with salt and cumin, sometimes with fruit such as mango.
• Chaas: a thin, savory drink of about 1 cup dahi to 2 cups chilled water, with roasted cumin, black salt and herbs.

Raita and chutneys

Raita is whisked dahi with chopped cucumber, onion, tomato or boondi, plus salt and roasted cumin. It is served beside biryani and other rich dishes.

Marinades and curries

Dahi is a common base for marinades because its acid softens meat and its fat carries spices. In curries it thickens and adds tang. To keep it from splitting, whisk it smooth and add it off the boil or on low heat, stirring.

Desserts

• Shrikhand: dahi hung in cloth to drain whey, then sweetened and flavored with saffron and cardamom.
• Mishti doi: sweetened, set curd from Bengal, traditionally in earthen pots.

Tips

• Use fresh dahi for cooking; very sour dahi makes dishes harsh.
• Use full-fat dahi for curries, as low-fat splits more easily.
• For thick dahi in dips and desserts, hang it in a clean cloth for a few hours.

Uses vary by region and family, so treat these as common examples rather than rules.

Storing and serving

Keep dahi covered in the fridge and take out only what you need with a clean spoon, which helps it stay fresh longer. If a dish needs mild dahi, use it the day after making it; older dahi keeps turning more sour.

For a quick raita, whisk 1 cup of dahi smooth, stir in chopped cucumber, a pinch of salt and roasted cumin, and chill for 15 minutes.