What is Dahi called in Tamil?

Thayir (தயிர்). Pronounced THYE-eer.

What is Dahi called in Telugu?

Perugu (పెరుగు). Pronounced peh-ROO-goo.

What is the difference between dahi and Greek yogurt?

Indian dahi is milder, thinner, and less strained than Greek yogurt. Greek yogurt has had more whey strained out, making it thicker and more acidic. For most Indian cooking applications (kadhi, raita, marinade), use Indian dahi — Greek yogurt can work but usually needs diluting.

How do I make dahi at home?

Heat 1 litre full-fat milk to ~45°C (warm enough to hold your finger in for 10 seconds). Add 2 tablespoons of existing dahi (starter). Stir gently. Cover, wrap in a cloth to retain warmth, leave undisturbed 6–8 hours. The milk sets into yogurt. Refrigerate once set.

Dahi (Indian Yogurt) — Complete Guide | Indian Ingredient Encyclopedia

Q: What is Dahi in English?

Dahi is Yogurt or Curd in English. Indian dahi is the set, mild yogurt traditionally made by adding a starter culture to warm milk.

Ingredient identity

Ingredient DNA

Dahi — Yogurt in Indian Cooking

Lactobacillus fermented milk · Family: Dairy (fermented) · Genus: —

Origin

India — ancient fermented dairy

What Does Dahi Taste Like?

Flavour Profile — Dahi

Sourness

★★☆☆☆

Creaminess

★★★★☆

Mildness

★★★★☆

Richness

★★★☆☆

Freshness

★★★☆☆

Aroma Strength

★★☆☆☆

Botanical classification

Kingdom

Plantae

Family

Dairy (fermented)

Genus

—

Species

Lactobacillus fermented milk

Hindi Name

Dahi / Curd

Sanskrit Name

Dadhi

English Name

Dahi

Arabic Name

Laban

Names across India

Dahi in Every Indian Language

Language	Name	Pronunciation
English	Yogurt / Curd	DAH-hee
Hindi	दही — Dahi	DAH-hee
Bengali	দই — Doi	DOY
Tamil	தயிர் — Thayir	THYE-eer
Telugu	పెరుగు — Perugu	peh-ROO-goo
Malayalam	തൈര് — Thairu	THYE-roo
Kannada	ಮೊಸರು — Mosaru	MOH-sah-roo
Gujarati	દહીં — Dahi	DAH-hee
Marathi	दही — Dahi	DAH-hee
Punjabi	ਦਹੀਂ — Dahi	DAH-hee
Urdu	دہی — Dahi	DAH-hee
Sanskrit	दधि — Dadhi	DAH-dhee

Origin and identity

What Is Dahi?

Dahi is Indian yogurt — milk fermented with Lactobacillus cultures to produce a mild, slightly sour set curd. It is one of the foundational dairy ingredients of Indian cooking, present in virtually every regional cuisine in different applications. Indian dahi is thinner and milder than Greek yogurt, which affects how it behaves in cooking — they cannot always be substituted for each other.

Dahi's dual role — as a food and as a cooking ingredient — distinguishes it from most dairy products. It is consumed directly (with rice, as raita, in lassi), used as a marinade base (tandoori, tikka), incorporated into curries (kadhi), and used in the dum process of biryani.

What Indian Cooking Loses Without Dahi

Raita — the cooling yogurt accompaniment — is the essential complement to spicy preparations in Indian serving
Tandoori and tikka marinades use dahi as the protein-protective coating that enables high-temperature cooking without burning
Kadhi — the yogurt-besan curry of North India and Gujarat — is a specific preparation that only works with Indian curd
Biryani dum cooking uses dahi-sealed vessels — the steam generated from the yogurt layer cooks the top layer
Lassi (both sweet and salted) and chaas (buttermilk) are among India's most consumed beverages

Historical significance

Dahi Through History

Historical Record

Ancient Fermented Dairy

Fermented milk (dahi) has been made in India for at least 5,000 years. Sanskrit texts from the Vedic period reference dadhi extensively — both as food and in religious ritual. The tradition of eating dahi-chawal (yogurt with rice) as a restorative, cooling meal is mentioned in ancient texts. The Ayurvedic tradition classifies dahi as both nutritive and medicinal, particularly for gut health.

Explore Indian Food History →

Cooking science

The Science of Dahi

🔬Cooking Science

Lactic Acid Fermentation and Protein Structure

Dahi is produced when Lactobacillus bacteria ferment milk lactose into lactic acid. The lactic acid lowers pH, causing milk proteins (casein) to partially denature and form a gel network — the set curd. When dahi is added to hot cooking (kadhi, curries), the proteins can curdle if heated too rapidly. The standard technique is to whisk dahi smooth, add it to the preparation at reduced heat, and stir continuously. This prevents curdling by gradual heat exposure.

Storage science

How to Store Dahi

Storage Reference

Fresh homemade

3–5 days refrigerated

Commercial

Use by date

Key note

Dahi continues souring in the refrigerator — use within 2–3 days for mild dahi, up to 5 days for sour dahi in cooking

Buying guide

How to Buy Good Dahi

What to Look For — and What to Avoid

✓ Look For

Firm set — not too liquid
Mild smell — slightly sour, not fermented-sour
Full-fat for cooking applications
Homemade is superior for cooking

✗ Avoid

Very sour smell — too old
Runny/liquid — not well set
Very thick/Greek-style — different cooking behaviour
Whey separation throughout — old

Technique

How to Use Dahi Correctly

Using Dahi in the Kitchen

Technique, quantity, and what to avoid

Whisk smooth before adding to hot preparations — never add cold lumpy dahi directly
For kadhi: whisk dahi + besan together cold before adding to hot water
For marinades: use full-fat dahi for best coating adhesion
For raita: season cold dahi with salt, cumin, coriander
For lassi: blend dahi with water (2:1), add sugar or salt

Pairings

What Dahi Pairs Well With

Best Pairings — Dahi

🌿Cumin (roasted, ground) 🌿Mint 🌶Green Chilli 🌿Coriander 🥒Cucumber 🫙Besan 🌿Garam Masala 🧅Onion (for raita) 🍯Jaggery 🌶Chilli Powder

Famous dishes

Dishes That Use Dahi

Key Dishes Using Dahi

Raita

All India · Yogurt condiment

Primary ingredient

Kadhi

North India / Gujarat · Yogurt curry

Primary ingredient

Lassi

Punjab · Yogurt drink

Primary ingredient

Tandoori Marinade

North India · Grilled prep

Protective coating

Biryani Dum

All India · Rice preparation

Sealing layer

Dahi Vada

All India · Lentil dumpling in yogurt

Sauce ingredient

Regional use

Where Dahi Matters Most

Regional Importance

★★★★★

All India

Universal — every regional cuisine

★★★★★

Punjab

Lassi, raita, kadhi

★★★★★

North India

Tandoori marinades

★★★★★

South India

Thayir sadam (curd rice) — daily meal

★★★★★

Gujarat

Kadhi, raita, chaas

★★★★★

Rajasthan

Kadhi and cooling preparations

Where Dahi Fits in Indian Cooking

All Indian Cuisines	Essential
Jain Cooking	Essential
Sattvic Cooking	Essential

Comparison

Indian Dahi vs Greek Yogurt vs Sour Cream

Feature	Indian Dahi	Greek Yogurt	Sour Cream
Consistency	Medium-thin	Thick, strained	Thick
Fat	Full or low-fat	Typically low-fat	High fat
Sourness	Mild	More sour	Sour
For kadhi?	Yes — standard	Too thick — use with dilution	No
For marinade?	Yes — ideal	Can work	Not ideal
For raita?	Yes — ideal	Works, thicker	No

Nutrition

Nutrition and Key Compounds

Dahi — Honest Nutritional Picture

Culinary quantities — aromatic and flavour contribution, not macro nutrition

Dahi (full-fat, per 100g): ~3.5g protein, ~4g fat, ~5g carbohydrate, ~100 calories. High in calcium (~120mg/100g), B12, and live cultures (Lactobacillus). Probiotic cultures support gut health with regular consumption.

Substitutions

Substitutes for Dahi

What Works and What Does Not

Good substitute

Greek yogurt, diluted 1:1 with water

For cooking applications — provides similar protein but adjust consistency.

Good substitute

Sour cream (for marinades in a pinch)

Different fat profile but similar protective coating for cooking.

People Also Search

What is Dahi in English? Thayir Tamil name dahi Indian dahi vs Greek yogurt Perugu Telugu name yogurt How to make dahi at home Mosaru Kannada name Why does dahi curdle in cooking?

Fermentation Chemistry

Chef's notes

Practical Insight

From the Kitchen

For perfect raita, use fresh dahi and season immediately before serving — dahi mixed with salt hours in advance releases water and becomes watery. Roasted cumin powder added to raita is non-optional — it converts a plain yogurt condiment into a complete flavour experience.

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Paneer

Khoya — Reduced Milk