Here’s a refreshing and easy Chilled Curd Idli Recipe – a perfect South Indian summer special that’s light, cooling, and great for digestion.
🧊 Chilled Curd Idli (Thayir Idli / Dahi Idli)
🍽️ Servings: 2–3
⏱️ Prep Time: 10 mins (excluding idli making)
❄️ Best Served: Chilled
🧾 Ingredients:
For Idlis (or use leftover idlis):
- Idlis – 6 (cooled or refrigerated)
For Curd Mixture:
- Fresh curd (thick yogurt) – 1.5 cups (well whisked)
- Milk – ¼ cup (optional, to adjust thickness)
- Salt – to taste
- Sugar – a pinch (balances taste)
For Tempering:
- Oil – 1 tsp
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Curry leaves – 6–8
- Green chili – 1 (finely chopped)
- Ginger – ½ tsp (grated, optional)
- Hing (asafoetida) – a pinch
Garnish (optional but recommended):
- Chopped coriander leaves
- Grated carrot
- Pomegranate seeds
- Roasted cashews (for a crunch)
👨🍳 Method:
- Prepare the Idlis:
- Cut cooled/refrigerated idlis into bite-sized cubes or quarters.
- You can also use mini idlis.
- Make the Tempered Curd:
- In a bowl, whisk the curd with salt, sugar, and milk until smooth.
- In a small pan, heat oil. Add mustard seeds and let them splutter.
- Add urad dal and fry until golden.
- Add chopped green chili, ginger, curry leaves, and a pinch of hing. Sauté for a few seconds.
- Add this tempering to the curd and mix well.
- Assemble:
- Gently mix the idli pieces into the curd mixture.
- Let it sit in the fridge for 30 minutes to 1 hour.
- Serve Chilled:
- Garnish with coriander, grated carrot, pomegranate, or cashews as desired.
- Serve in a bowl with a spoon. A drizzle of coconut chutney can be added on top for an extra kick.
✅ Tips:
- Use thick curd for best taste and texture.
- You can add a little buttermilk instead of milk for a more tangy flavor.
- For a sweet-spicy variation, add a tsp of sweet chutney and a pinch of chaat masala.
