Himachali Redu (Yogurt Tadka)

Ingredients

• 500 g Thick plain yogurt (Full‑fat, set yogurt; can use store‑bought or homemade)
• 500 ml Water (Filtered or clean tap water)
• 4 tbsp Mustard oil (Strong flavor; heat until it smokes)
• 1 piece Dried red chili (Slit lengthwise to prevent breaking)
• 1/4 cup Fresh coriander leaves (cilantro) (Divided: 2 tbsp crushed for tempering, 2 tbsp chopped for garnish)
• 1 tsp Cumin seeds
• a pinch Asafoetida (hing) (About 0.2 g)
• 1 tsp Ginger‑garlic paste (Or 5‑6 garlic cloves + small piece of ginger, minced)
• 1 medium Onion (Thinly sliced)
• 1/4 tsp Fenugreek (methi) powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Kashmiri red chili powder (Gives bright color without excessive heat)
• 2 pieces Green chilies (Slit lengthwise; do not fry)
• 1/4 tsp Salt (Adjust to taste)
• 1/4 tsp Garam masala (optional) (Adds warm depth; optional)

Instructions

1. Prepare yogurt mixture

   In a bowl, whisk the thick yogurt with the equal amount of water until completely smooth and free of lumps.

   Time: PT5M

2. Heat mustard oil

   Place the kadhai on medium‑high heat and add 4 tbsp mustard oil. Heat until the oil begins to smoke lightly.

   Time: PT2M

   Temperature: medium-high

3. Add whole spices

   Add the slit dried red chili, crushed coriander leaves, cumin seeds, and a pinch of asafoetida. Stir quickly.

   Time: PT2M

   Temperature: medium

4. Add ginger‑garlic paste

   Stir in 1 tsp ginger‑garlic paste and sauté for about a minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Sauté onion

   Add the sliced medium onion. Cook, stirring, for 2 minutes until the onion softens but does not turn brown.

   Time: PT2M

   Temperature: medium

6. Add dry powders

   Sprinkle fenugreek powder, turmeric, and Kashmiri red chili powder. Stir for 1 minute to coat the onion evenly.

   Time: PT1M

   Temperature: medium

7. Add green chilies

   Add the slit green chilies and give a quick stir.

   Time: PT30S

   Temperature: medium

8. Cool tempering

   Turn off the heat and let the tempering sit for about 30 seconds so it cools slightly before adding yogurt.

   Time: PT30S

9. Add yogurt mixture and cook

   Pour the smooth yogurt‑water mixture into the pan, return the stove to medium‑low, and stir continuously. Cook for 4 minutes until the mixture is heated through and a faint steam appears, but do not let it boil.

   Time: PT4M

   Temperature: medium-low

10. Final stir after heat

    Turn off the flame and keep stirring for another minute to ensure even heat distribution.

    Time: PT1M

11. Season and garnish

    Add salt (1/4 tsp) and optional garam masala. Finish with the remaining chopped fresh coriander. Mix well.

    Time: PT1M

12. Serve

    Serve the hot Redu immediately with steamed rice or corn roti.

    Time: PT0M

Nutrition Facts

Calories

135

Protein

6 g

Carbohydrates

8 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Thick plain yogurt: Greek yogurt, labneh
• Instead of Mustard oil: Neutral oil (taste will change)
• Instead of Dried red chili: Fresh red chili (use less)
• Instead of Fresh coriander leaves (cilantro): Fresh parsley (different flavor)
• Instead of Asafoetida (hing): Garlic powder (different flavor)
• Instead of Onion: Shallot
• Instead of Kashmiri red chili powder: Paprika
• Instead of Green chilies: Jalapeño (milder)

Equipment Needed

• Kadhai or deep skillet
• Mixing bowl
• Whisk or spoon
• Knife
• Cutting board
• Measuring spoons
• Stove

Critical Steps — Do Not Skip

• Heat mustard oil until it lightly smokes – this develops the characteristic flavor.
• Allow the tempering to cool slightly before adding the yogurt mixture to avoid curdling.
• Stir continuously on low heat while the yogurt cooks; never let it reach a rolling boil.

Chef Tips from the Video

• Use Kashmiri red chili powder for a vivid orange‑red hue without overwhelming heat.
• Full‑fat yogurt gives the richest mouthfeel; low‑fat yogurt may result in a watery texture.
• Garnish with extra fresh coriander or a drizzle of mustard oil for an aromatic finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat, stirring continuously.

Freezer: Not recommended; texture changes.

Room temperature: Can sit at room temperature for up to 2 hours, but should be served hot.

Make-Ahead Tips

• Prepare the tempering (oil, whole spices, ginger‑garlic, onion, dry powders) up to step 7 and store in the refrigerator; add yogurt and finish when ready.
• The yogurt‑water mixture can be whisked ahead of time and kept chilled.