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During the heat of May-June, coolers and ACs also fail, and cooking in the kitchen is not easy during this time. You are also tired of fulfilling everyone's demands in this season, so why not make something that can be made in 10-15 minutes and can be served from breakfast to lunch and dinner. You must know the benefits of eating curd in summer. It cools the body and keeps the stomach full for a long time. In such a situation, we have brought for you, 4 curd dishes which you can also try.

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Curd Onion Raita

There is nothing better than Curd Onion Raita to provide relief and taste from the heat. Add chopped onion and chilli to a bowl of curd. Now add mustard seeds, mustard seeds, curry leaves and asafoetida, this doubles the taste. Can be served with rice, roti and paratha.

How to make Dahi Tadka?

The instant Dahi Tadka dish has become very popular in the last few years. Not only this, it is also the favorite dish of Bollywood celebs. To make this, take some oil in a pan and fry the onions and chillies until they become light brown. In another bowl, beat the curd well until it becomes thick. Now put it in the pan and fry it. It gets prepared very quickly and gives amazing taste with roti and rice.

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Chukhoni Recipe

This dish made from curd is famous in Nepal. Potato is used to make it. First of all, mash 3-4 boiled potatoes in a bowl, add green coriander and chilli. Use turmeric and red chilli as spices. Now add curd and mix lemon juice and salt. Finally add mustard oil and fenugreek tempering. This can be served with both paratha and rice.

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Easy way to make Dahi Aloo

Curd potato curry is most liked in UP-Bihar. To make this, mix turmeric, red chilli and coriander powder with whipped curd in a bowl. Due to this, the vegetable will not burst while cooking. Now heat oil or ghee in a pan, add cumin and asafoetida in it. Add green chillies and ginger and fry. Now add chopped potatoes and fry for 2-3 minutes. Now add the curd slowly on low flame and keep stirring, this will prevent the curd from curdling. Keep stirring until it boils. Let it cook for 5-6 days, when the curd becomes thick, finally add salt and Kasuri methi and serve.