Yogurt (Dahi)
肉を柔らかくし、辛味を包み込む！インドの食卓の白い魔法使い
Description
Indian plain yogurt. Eaten as is, but also heavily used as meat marinades and curry bases, granting acidity and rich depth to dishes.
Classification: For Everyone,Dairy,Acidity,Diet
Shops selling Yogurt (Dahi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Plain yogurt
Instructions
- When making Tandoori Chicken, mix spices into Dahi, marinate meat overnight to soften via enzymes.
- Add by the tbsp near the end of curry simmering to mellow sharp spice heat.
- Mix with cucumber/spices, serving as cold salad (Raita) with set meals.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
(No sub needed as it's common plain yogurt)
Pairing
Biryani, All spicy curries
Trivia
[Hardcore] Indian homemade yogurt called 'Dahi' features stronger acidity and slightly less moisture than Japanese ones. An absolute infrastructure ingredient Ayurveda dictates 'must be eaten post-meal' to regulate digestive fire.
Eating tips & etiquette
[Unique Usage] When eating super-spicy Biryani or curry, pour a spoonful of Dahi directly over the dish, 'changing the flavor' to your preferred heat/acidity balance while eating!
Allergen
Dairy