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Yoghurt dip with crudites
Category : Chutneys, sauces, jam and pickles, Yogurt
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
For the dip:
- Hang the yoghurt in a muslin cloth.
- Finely chop the spring onions, cucumbers, and herbs.
- Put the chopped herbs in a large bowl, add the hung curd, lemon juice, olive oil and season to taste. Mix well and chill.
- Prepare up all the vegetables.. Serve along with the dip.
For crudites:
Peel and prepare the vegetables. Soak in a bowl of chilled water to refresh.
Ingredients:
For the dip:
Yoghurt 400 gm
Spring onions (finely chopped) 1 stalk
Cucumbers (peeled) 1 medium
Dill (chopped) 1 tsp
.
Parsley (chopped) 1 tsp
Roasted cumin powder 1/4 tsp
Olive oil 10 ml
Lemon juice 5 ml
Salt to taste
Pepper to taste
For crudites:
Carrots 1
Radish 1
Cucumbers 1
Red Bell Peppers 1/2 each
Yellow Bell Peppers 1/2 each
Green Bell Peppers 1/2 each
Asparagus Sears 6
Baby Corn 4
RECIPES BY REHANA KHAMBATY
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