Dahi Vale Kachalu

Dahi Vale Kachalu is a quick and easy dish prepared by cooking Taro in a yogurt based gravy. It  goes well with chapati, poori, nan or rice.


  • 250 grams Kachalu/Taro, peeled and cut into pieces
  • 1 cup Sour curd
  • Pinch of Asafetida
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Ajvain
  • 1 Red dried chili, cut into big chunks
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • Salt to taste
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala
  • 2 tablespoons Coriander leaves
  • Oil


  1. Mix curd with salt, turmeric, coriander powder and red chili powder and water in a bowl.
  2. Heat oil in a pressure cooker. Splutter asafetida and mustard seeds. Add and fry ajvain seeds and dry red chili pieces till colour changes.
  3. Add kachalu and curd batter, stir well and pressure cook for 5 minutes.
  4. Add garam masala and garnish with coriander leaves.
  5. Serve Dahi vale kachalu with chapati, poori, nan or rice.

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