| Recipe Name: Carrot cucumber beet in hung curd |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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0 |
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Ingredients: |
| Curd (yogurt) |
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250ml |
| Cream |
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1 tbsp (20-30 % fat) |
| Garlic |
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3-4 cloves / finely chopped |
| Green chili |
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1-2 / finely chopped |
| Juice of 1 lemon |
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(increase or decrease as required) |
| Fresh coriander leaves |
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2-3 tbsp/ finely chopped |
| Salt to taste |
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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)
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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 |
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