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Dahi or curd, also mosaru, dahi, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk , and sometimes buffalo milk or goat milk . [ 1 ]
Vadas may be topped with coriander or mint leaves, chilli powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilies, boondi, thinly sliced fresh ginger, or pomegranate. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat , although the garnishing remains the same.
Sweetened dahi (mishti doi or meethi dahi) is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see buffalo curd ).
Tamarind, lemon and coconut sevai The presses used to make sevai and idiyappam are essentially the same. Sevai is also typically not served with curries like other side dishes but rather mixed with a flavoring like lemon, tamarind paste, coconut, or uddina pudi (a type of powder made from black gram dal in Karnataka).
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad.
Coconut milk powder is a fine, white powder used in Southeast Asian and other cuisines. Coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream and is reconstituted with water for use in recipes that call for coconut milk. Many commercially available coconut milk powders list milk or casein among ...
Sweet dish made using carrot, milk, ghee, dry fruits. Vegetarian Gatte ki Sabzi Gatte (made up of besan) are added to spice gravy made of curd. Gajar matar aloo: Diced red/orange carrots and potatoes sautéed with black mustard leaves, garnished with ground black pepper powder and lemon juice: Vegetarian Gobhi matar: Cauliflower in a tomato sauce
In present days, the unavailability or ban of toddy in certain places, the difficult and lengthy process of extracting fresh coconut milk have made the dish an occasional delicacy, prepared during Konkani celebrations only. Sometimes, the dish is completely substituted by idlis, made of white rice and yeast-based batter.