HUNG CURD (YOGURT) DIP
A really simple, extremely addictive, & tangy dip which is a great add-on to any menu. Its one of those ‘quick to put together’, ‘nothing can go wrong’ sorta recipes, which is a great hit and good for finger food. For kids I serve it with chips, and always add veggies like steamed broccoli, cucumber sticks,baby carrots, baby corn etc on the side. Every single time I have served this, I have been asked for the recipe. Its hilarious to see people begging to remove it from their sight as it’s so addictive. I have to add that the dip is very nutritious when served with veggies!
Sometimes I include it as a sauce in a grilled chicken/cottage cheese (paneer) wrap as well; in which case, I saute some sliced onions, bell peppers & capsicum to the wrap with the chicken/paneer & top it off with the dip. Adds a real burst of flavour!
Ingredients:
Curd (yogurt) – 250ml
Cream – 1 tbsp (20-30 % fat)
Garlic – 3-4 cloves / finely chopped
Green chili – 1-2 / finely chopped
Juice of 1 lemon (increase or decrease as required)
Fresh coriander leaves – 2-3 tbsp/ finely chopped
Salt to taste
- Hang the curd (yogurt) in cheesecloth for 2-3 hours till all the whey drips out. If you have Greek yogurt, then you may not need to hang it.
- Whisk the curd till smooth. Add the cream and lemon juice and whisk well again.(Omit the cream for a fat-free version; the dip still tastes great)
- Add all the remaining ingredients, and mix in well with a spoon. Adjust seasoning (lemon juice, salt etc).
- Put in a bowl, garnish with a sprig of fresh coriander.
- Serve with chips, crudites (steamed vegetables like broccoli, baby corn, cheese sticks, baby carrots etc)
This recipe is off to an event with a fab theme “Power” less Cooking at Simple Indian Food. I think its a really novel idea!
