Lasaniyu Dahi (Garlic infused yogurt) our partner in crime for a khichri meal or doodhi/methi theplas or Bhakhri. Oh, those puddles of chilli-garlic oil!! Trust me, they bring great joy. A simple way of livening up a bowl of yogurt that Sarika (my younger brother’s wife) introduced to our Tikhari loving Kathiyawari household. Yogurt or dahi as we all call it is an integral part of our meals. Although there is a popular phrase in Gujarati “મૂળો, મોગરી ને દહી, બપોર પછી નહી” transliterates to – a strict no-no to consuming radish, rat-tailed radish and yogurt after the noon, we somehow can not practice restrain when it comes to Dahi with our Khichri or Bhakhri dinners. Kathiyawaris can never enjoy a meal sans dahi and ghee-jaggery. Tikhari is dahi added to tempered oil, where the yogurt kind of splits or breaks up. Sarika’s way is to pour garlic, chilli and curry leaves infused oil to thick, lightly whisked dahi to create this Lasaniyu Dahi. It is easy, but there is a fair chance that you might burn the chilli powder hence, just after cumin seeds are added to hot oil, quickly add and sauté pounded garlic pods, cook for a minute or two turn-off the flame, add chilli powder and curry leaves… Sizzle it all up and pour the garlicky masala infused oil over dahi!! Scoop it with your favourite thepla or a warm bowl of ghee wali khichri!!
Lasaniyu Dahi -Garlic and Chilli Infused Yogurt
Ingredients
- 1 cup yogurt, thick and cold, lightly whisked
- 4-5 cloves of garlic, take 2 if they are fat cloves
- 2 tablespoons oil, peanut preferred
- 1 teaspoon red chilli powder,
- 1 spring curry leaves
- 1/2 teaspoon cumin seeds
- salt to taste
Instructions
In a serving bowl, take yogurt, sprinkle the salt and lightly break it using a fork.
lightly pound the garlic cloves.
Take a tadka pan/small wok.
Heat the wok on a low flame, add the oil.
Once the oil is hot add the cumin seeds.
Add pounded garlic as the cumin seeds sizzle.
Cook the garlic for 1-2 minutes till pinkish brown.
Turn off the flame.
Now add the curry leaves and red chilli powder in quick succession.
Once the red chilli powder has bloomed in oil, pour the oil over the whisked yogurt.
Swirl the oil lightly into the yogurt, do not over mix (you want that puddles of chilli-oil to be seen).
Serve the yogurt with khichri or thepla.
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