Jeera Curd is a simple, refreshing, and flavorful yogurt dish made with fresh curd and roasted cumin (jeera). The earthy aroma of roasted cumin enhances the creamy yogurt, making it an excellent accompaniment to biryani, pulao, parathas, and spicy Indian curries. It is easy to prepare, aids digestion, and is perfect for hot summer days.
Whisk the fresh curd until smooth and creamy.
Add roasted cumin powder, black salt, regular salt, and black pepper powder.
Mix well until all the spices are evenly combined.
Stir in the chopped coriander leaves.
Taste and adjust the seasoning if needed.
Garnish with mint leaves and an extra sprinkle of roasted cumin powder.
Chill for 10–15 minutes and serve cold with rice dishes, parathas, or curries.
2 cups fresh curd (yogurt)
1 teaspoon roasted cumin powder
½ teaspoon black salt
Salt to taste
1 tablespoon fresh coriander leaves, finely chopped
¼ teaspoon black pepper powder
A few mint leaves for garnish
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