Hung curd dip

Name: Hung curd dip
Cuisine: Indian
Ingredients: 1 Kg Curd; 1/2 Tbsp English Mustard compound; 1 Tbsp English grain mustard sauce; 1/2 Tbsp Salt (or to taste); 5 Garlic cloves crushed; 1/2 Tsp Black pepper/White Pepper (freshly ground); 1 Capsicum (small) finely chopped; 1 Onion (small) finely chopped; 6 Pieces Gherkins (pickled - finely chopped); Parsley/Basil/Spring onions (chopped) for Garnish

Sumiran Tandon @sumisfood

Hung curd dip

Sumiran Tandon @sumisfood

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Ingredients

1 KgCurd
1/2 TbspEnglish Mustard compound
1 TbspEnglish grain mustard sauce
1/2 TbspSalt (or to taste)
5Garlic cloves crushed
1/2 TspBlack pepper/White Pepper (freshly ground)
1Capsicum (small) finely chopped
1Onion (small) finely chopped
6 PiecesGherkins (pickled - finely chopped)
Parsley/Basil/Spring onions (chopped) for Garnish

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Steps

1

Place half meter of muslin (cheese cloth) in a bowl, add the curd in it.
2

Take all corners tightly and hang the curd. Leave the bowl under the curd to collect the whey water.
3

Let it hang for about 4-5 hours. Or overnight in fridge. Next, day take the thick block of cheesy curd out of the muslin cloth into a large bowl.
4

Add all the ingredients and mix well. If you want the curd to be little more runny for a 'dip', you can add 2-3 tbsp of leftover whey water in the end. You'd want to keep the mix thick if you want to use it as 'spread' in sandwiches or toppings.
5

Garnish it with chopped spring onions, parsley or basil!