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72 sour curds recipes

Last Updated : May 04,2019


खट्टा दही रेसिपी - हिन्दी में पढ़ें (sour curds recipes in Hindi)
ખાટ્ટું દહીં રેસીપી - ગુજરાતી માં વાંચો (sour curds recipes in Gujarati)

Sour Curds Recipes, Sour Curds in Indian Food

72 sour curds recipes | sour surd recipe collection |

Sour curd, also known as "Khatta Dahi" is curd that is turned sour due to fermentation of milk with the help of certain bacteria. Essentially different from yogurt, which is not sour, this curd is a staple in most Indian households and has been for many decades.

Methi Pakoda Kadhi (Mcrowave Recipe)Methi Pakoda Kadhi (Mcrowave Recipe)

It is made by heating the milk till it comes to a boil so as to kill all the bacteria in it, then letting it cool off till it is warm, adding more cultured bacteria (which is not found in common households and hence more curd is added to the milk) and then finally letting the milk sit out at room temperature, or in a warm place, for 7 to 8 hours. Once the curd has become sour, you can store it in the refrigerator as keeping it outside will make it sourer. While making sour curd, one also has to keep in mind the climate as curds will turn sour faster in the summer than in winter.

Khatta Urad DalKhatta Urad Dal

Sour Curd usage in Indian food

Essentially everyone eats curd before it turns sour, but this sour curd holds a special place in Indian food and its preparation. From acting as a fermenting agent to imparting a "khatta" kick to the food, it is a near and dear to every Indian household.

Sour Curd usage as fermenting agent in Indian food

sour curds work great as a fermenting agent in Indian snacks. Certain Indian foods require a bit of fermentation to form the batter in order for it to cook properly. One of the best ways to ferment a batter is to add sour curd to it, the most famous one being Khatta Dhokla. This gujarati dish is the most eaten and has a beautiful sourness through it that comes from adding sour curds to a rice and urad dal flour and then steaming it.

Khatta DhoklaKhatta Dhokla

Other types of dhoklas can also be made using this method like Buckwheat dhokla and if one wants variations, they can always go for an easier, microwave friendly option like Makai na dhokla. Not only is curd used to ferment dhoklas, it is also used in the South Indian cuisine to make dosas and uttapams like Mini Rava Uttapa.

Buckwheat Dhokla, Faraal Buckwheat DhoklaBuckwheat Dhokla, Faraal Buckwheat Dhokla

Sour Curd Recipes in Curries

Pithore Kadhi recipe is a curry made with a concoction of spices and sour curd to give it a sumptuous taste. The spices and curds work so well together that it leaves our taste buds wanting more for this sweet, spicy and sour curry.

Pithore KadhiPithore Kadhi

Another curry which is widely made is Khatta Moong, again a gujarati treat, wherein moong is simmered with curds, spices and garlic to give it an additional kick. Similarly, Khatta urad dal can also be made to try something different.

Khatta MoongKhatta Moong

Sour Curd Recipes in Desserts

Not many people know, but sour curd is a very versatile ingredient and can be used in desserts as well. Curd is an excellent replacement for egg when used for baking. It adds a very nice softness to the baked good it is added too like in this Eggless Chocolate Cake and Eggless Vanilla Cake. Curd also adds moistness and gives a richer texture when used to make Chocolate Brownies.

Eggless Chocolate Cake Using CurdsEggless Chocolate Cake Using Curds

Sour Curd is Protein Rich

Due to the high protein in curd, it is recommended to be consumed by vegetarians every day, but eating curd becomes boring, doesn’t it? Hence we are finding new and improved ways to incorporate it into our daily lives and what better way than using curd to make Protein Rich Cupcakes using different dals and rice. Further, if you are wondering what to have these with? look no further than a Green Garlic Chutney, made with curd as well, to give you that extra protein in the day!

Green Garlic ChutneyGreen Garlic Chutney

Enjoy our collection of sour curd recipes, sour curd Indian recipes below.



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Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critica ....
The use of whole green gram or moong is very common in day-to-day Gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whol ....
You can make quick, non-greasy uttappams in the microwave. Since this curd and semolina-based variety does not require fermentation, you can choose it to quench an unexpected hunger pang. Using sour curds ensures soft and spotted uttappams, just like the original.
If you love the heady aroma of warm, freshly-baked cakes, then this Eggless Chocolate Cake Using Curds is one of the first things you should try. It is so richly-flavoured and so spongy, you can use it in just too many ways! Have a slice right off the ove ....
Here is how you can prepare the most authentic Chocolate Brownie with common ingredients! Just flour, curds, butter, cocoa and a few other everyday ingredients when worked the right way give rise to a fantastic treat that is perfect to serve with
A variation of the curd-based eggless chocolate cake recipe that can be made easily using the microwave oven.
Damni dhokla, a nutritious recipe that combines dals and parboiled rice, this might take you a little time to prepare, but it is totally worth the effort. The dals are washed, soaked, dried and ground, making this an authentic though slow procedure. You will also find readymade flour in stores, in c ....
This dal recipe made using chilkewali urad dal is a little bitter as the name suggests, but the bitterness is mild and only enhances the flavour of this dish. Extremely healthy, as the skin of urad is nutritious and fibre-rich.
Eggless vanilla cakes made using a dash of curds are so soft that it would be tough to believe that one hasn’t used eggs in it!
Snacks don't always have to be fat traps! With a bit of tact, you can make healthy versions of most of your all-time favourites. So, you get the best of both worlds – great taste and good health. Here is a ....
The Buckwheat Dhokla combines taste and nutrition in an easy-to-cook form. A batter of buckwheat is perked up with curds, ginger and green chillies to make soft and tasty dhoklas. Though the buckwheat needs to be soaked for two hours, the batter does not require any fermentation afterwards, so y ....
The ‘khatta’ in the name is the dominant flavour of this dhokla, and this sourness is brought about by adding a little sour curds. Although dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package! Also try other dhokla variants ....
Coriander and garlic make a striking combination, which adds great value to snacks and chaats. The innovative twist in this version of Green Garlic Chutney is the addition of spinach, which improves the volume and consistency. A little daria and curds help bind these dynamic ingredients together, wh ....
An easy and quick vanilla-flavoured sponge cake, ready in a jiffy, without the hassles of pre-heating and long baking times. Mix the ingredients as explained and pop them into the microwave, and you have a warm, aromatic Eggless Vanilla Sponge Cake ready on the table within minutes. Enjoy the sponge ....
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