FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
YOGURT, CURDS, DAHI, DHAI
Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
Unflavored yogurt is used extensively in Indian cooking. Yogurt, or curd as it is called in India, is used to tenderize kebabs and whole roasts before they are cooked over charcoal or in a tandoor. It gives a creamy texture and rice flavor to sauces and curries, and is highly regarded for its carminative effect on the stomach. The side dish known as raita, made of yogurt flavored with spices, herbs, chopped fruit or vegetables, is served with most Indian meals to lessen the effect of hot chili and spices on sensitive stomachs and palates. Yogurt is also whipped diluted to make the refreshing drink lassi. It is used to much lesser extent in the cuisines of other Asian countries. Also known as dahi (India); dhai (Nepal); curds
