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Recipe Name: Carrot cucumber beet in hung curd  
 
Category: Indian Sub Category: Vegetarian

 

Prep Time Cook Time Serves
0
 

 

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  
 

Method:

  • 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)
 
Tags:   Carrot cucumber beet in hung curd, yogurt , curd , hang , 2-3 , finely , cheesecloth , cream , baby , juice , lemon , coriander , whisk , add , bowl , put , salt , garnish , sprig , serve , fresh
 
Suggested Variation
There is no suggested variation for this recipe
 
 
 
carrot-cucumber-beet-in-hung-curd
 
 
Nutrition Facts
 
Serving Size   1katori
 
Amount Per Serving
Calories 47 Calories from Fat 9
% Daily Value'
Total Fat  1g 2%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  336mg 14%
Total Carbohydrate  6g 2%
Dietary Fiber   -
Sugars    
Protein   3g
Vitamin A     * Vitamin C  
Calcium   10% * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs