Peanut Dahi

Name: Peanut Dahi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.5 cup peanuts (raw, skin removed after roasting if desired, coarsely crushed); 1.5 cup yogurt (plain, whisked smooth); 1 pcs green chili (finely chopped); 1 tsp ginger (finely grated); 2 tbsp coriander leaves (finely chopped); 0.25 tsp salt; 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 6 pcs curry leaves; 1 pinch red chili powder (for garnish)

RATING

4.2/5(32)

TASTE SCORE

6/10

A cooling, lightly spiced peanut and yogurt side dish with a nutty bite and gentle tang. It comes together quickly and works beautifully with pulao, khichdi, or a simple South Indian meal.

PREP

10m

COOK

SERVES

1 KATORI

172 cal

SERVINGS

METHOD · 5 STEPS

roast · ~4 min
Roast the peanuts.
Dry roast the peanuts in a small pan over medium-low heat until crisp and lightly browned. Cool them, then coarsely crush for texture.
TIPKeep the heat moderate so the peanuts toast evenly without turning bitter.
mix · ~3 min
Mix the yogurt base.
1.Whisk the yogurt in a bowl until smooth.
2.Add ginger, green chili, coriander leaves, and salt.
3.Stir in the crushed peanuts and mix well.
temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves, then cook for a few seconds until fragrant.
assemble · ~1 min
Pour the tempering over the dahi.
Pour the hot tempering over the peanut yogurt mixture and stir gently. Sprinkle red chili powder on top.
serve
Serve chilled or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the peanuts on medium-low heat until they smell nutty and turn patchy golden; dark spots can make the dahi taste bitter.
2
Coarsely crush the peanuts instead of grinding them fine so the dish keeps its signature nutty bite.
3
Use thick, well-whisked yogurt; if it is very sour or loose, chill it first or strain briefly for a creamier texture.
4
Let the roasted peanuts cool completely before mixing into yogurt so they stay crisper for longer.
5
Pour the tempering over just before serving if you want the mustard, cumin, and curry leaves to stay especially aromatic.
6
For a colder side dish with rice, chill the peanut dahi for 20 to 30 minutes after mixing, then add the tempering at the end.
7
This is best eaten the same day; the peanuts soften as they sit, so store leftovers chilled and stir before serving.