Bread in Tempered Yogurt

Bread Avada.

Dahi bread is a very quick and light dish to serve anytime of the day. Here, yogurt is whisked with ginger and green chili paste. It is then tempered with spices. Wheat bread is seasoned and toasted on flat pan till golden brown. The bread is then soaked in prepared yogurt mixture just before serving.
Makes: 4 Slices of Bread in Tempered Yogurt.

Ingredients:

Wheat Bread 4 Slices
Yogurt 1 – 1 1/4 Cups
Green Chiles 1
Ginger 1/2 Inch Piece
Red Chili Powder as required
Cilantro few Sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Cut the bread into desired shapes with help of a cookie cutter.
Alternatively, just remove the edges of the bread and keep aside.
Heat a flat pan on medium heat, apply few drops of oil.
Arrange the bread slices on hot pan and drizzle few drops of oil.
Season the bread with salt and red chili powder.
Toast them on both sides till the bread turns golden brown in color.

Peel and roughly chop ginger.
Remove stems, wash and roughly chop green chile.
Coarsely grind ginger and green chiles with pinch of salt.
Wash and finely chop cilantro.

In a wide vessel, whisk together yogurt, ginger green chilli paste, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and pour into above yogurt bowl once it cools down a little.
Dip each toasted bread slice into the yogurt mixture and remove onto a serving plate.
Repeat the same with remaining bread slices.
Drizzle any leftover yogurt mixture over the bread slices.
Serve bread in tempered yogurt immediately.
Notes: Make sure to toast the bread well.

Suggestions: If the yogurt is too thin, bread becomes quite soggy, so stir in some thick yogurt to balance.
Variations: You can also garnish with boondi or with pomegranate seeds.
Other Names: Bread Avada, Bread Aavada, Bread in Tempered Yogurt, Dahi Bread.