Hung Curd Vegetable Dip

Name: Hung Curd Vegetable Dip
Yield: 3-4 serves
Cuisine: Indian
Ingredients: 1/4 cup capsicum, chopped; 1/4 cup onions, finely chopped; 1-2 garlic, finely chopped; 1/2 t.sp g reen chillies, finely chopped; 1 t.sp celery / coriander chopped; 1 1/2 cups home-made hung curds; Salt & pepper to taste; Carrot strips; sticks Bread; Tortilla chips; 3 cups yoghurt

Bina Samir Telivala @Bina_Samir

#IWI
week3
#hungcurd
This low-cal healthy Indian dip has the goodness of protein & calcium from curds & antioxidants from capsicum , onions & celery/ coriander. Yoghurt / curds is probiotic in nature & is good for
healthy digestive system.
You can also serve this dip with baked oats puris or methi crispies.
Cooksnap
@shruti raman

Bina Samir Telivala @Bina_Samir

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Ingredients

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3-4 serves

For veggie curd dip :
1/4 cupcapsicum, chopped
1/4 cuponions, finely chopped
1-2garlic, finely chopped
1/2 t.sp green chillies, finely chopped
1 t.sp celery / coriander chopped
1 1/2 cupshome-made hung curds
Salt & pepper to taste
For serving : cucumber strips
Carrot strips
sticksBread
Tortilla chips
For home - made hung curds :
3 cupsyoghurt

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Steps

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1

For the veggie curd dip : Combine all the ingredients in a dip bowl & mix well.
2

Refrigerate for at least 1 hour.
3

Serve chilled veggie curd dip with cucumber, carrot strips, bread sticks & tortilla chips.
4

Home - made hung curds :Place a strainer in a bowl. Put a muslin cloth on the strainer. Take yoghurt on the muslin cloth. Bring the ends of the muslin cloth together & put some weight e.g. mortar or pestle on it so all the whey will drain out in the bowl. Leave the strainer with the yoghurt in the fridge for 3 - 4 hours.
5

After 3 - 4 hours, what is remaining in the muslin cloth is hung curds.Use as required.