Kullu Dhaam Style Curd Raita
Fresh hill-milk curd whisked smooth and seasoned with roasted cumin, a simple cooling accompaniment made using Kullu valley dairy traditions.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 5 g
- carbs
- 6 g
- fibre
- 0 g
- protein
- 5 g
- calories
- 90 kcal
Instructions
- 1
Whisk the fresh curd until it is smooth and creamy.
- 2
Add the roasted cumin powder and black salt.
- 3
Mix in the chopped green chilli if you want extra heat.
- 4
Garnish with the fresh coriander.
- 5
Chill briefly in the fridge before serving alongside the main meal.
- 6
Whisk the curd until smooth before you add the spices.
- 7
Chill for 10 minutes before serving alongside the dham thali (traditional festive feast platter).
Chef's tips
Use thick, fresh curd for the best flavour and texture. Do not over-whisk it, or it will turn watery.
Ingredient substitutions
- fresh curd → Greek yogurt thinned with a little milk
Storage
Refrigerate for up to 2 days.
Reheating
Serve chilled; no reheating needed.
Common mistakes to avoid
- •Using sour, overly fermented curd, which spoils the balanced flavour.
Serving suggestions
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