Dahi = curd / yoghurt
Kanda = onions / pyaz
A simple recipe this time!
Dahi Kanda or Dahi wale Pyaz... mainstay on any Maharashtrian Thali.
This mildly spiced cooling condiment is added to a Marathi Thali or Konkani Thali to ease out the heat from all the spices in a typical Marathi-style curry or sukka (side). So, skip the urge to add more chillies for heat.
One could easily mistake it for a pyaz ka raita, but Dahi Kanda is not really the same. Lesser curd (dahi), more onion (kanda).
Sort of pickled onions, except this recipe uses dahi instead of vinegar for pickling.
If you're someone who's tried an Indian Thali, you will know already that Condiments are an important part of an Indian meal. Check out these condiment recipes from WhiskMixStir for your next big Indian dinner!
Thecha (chilli garlic chutney)
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This recipe of dahi kanda is naturally gluten-free and vegetarian. To make it vegan, use vegan yoghurt.
Ok now let's make Dahi Kanda!
Time taken: 4-5 minutes
Ingredients to make Dahi Kanda
2-3 tbsp dahi / curd / yoghurt
1 large onion, preferably red onion
1 green chilli
A couple of stalks of fresh coriander
Salt to taste
A pinch of black pepper powder
Method of making Dahi Kanda
The recipe of Dahi Kanda is super easy - chop, mix, rest and serve!
Peel, wash and slice the onion lengthwise or half moons. Finely chop the green chilli and coriander.
Place all these ingredients in a bowl. Add salt and black pepper powder. You could also add red chilli powder if you're up for it. I don't, coz Dahi Kanda is meant to be a cooling condiment in between spicy bites of Maharashtrian style curry.
Let it sit and sweat for a couple of minutes.
Add the curd to bowl and mix well. The curd / dahi should only be enough to coat the onions, and not soak the onions. That's why its not a raita!
If you have the time, cover the bowl of Dahi Kanda; let the flavours mix and the onions soften just a little - about 30 minutes. Your bowl of Dahi Kanda is now ready to serve!
If not, crunchy fresh Dahi Kanda tastes just as awesome.
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