Anjali's Food Kaleidoscope

Hung Curd Dip

If there is something called a refreshing drink then I propose a refreshing dip because this simple hung curd dip is so refreshing that it can turn a hot summer afternoon into a pleasant one if you have it with cucumber slices , though this dip can be had with almost any snack or nuts. 
     Inspite of being curd based , there is no dominating flavour of curd or for that matter of any of the other ingredients. I love this recipe for its beautiful blending and infusion of flavours of just a few easily available things.
     It has been a hit in all the get togethers I have had at my place be it in the afternoon or for dinner. I serve the dip with sliced cucumbers in the summers and with golden stir fried cashews in the winters , it goes well with pakoras and grilled chicken too.

Ingredients

1)   Hung curd – 1 cup  (pour about half a litre of thick curd in a muslin cloth and tie it in a knot, tie it in a convenient place in the fridge and place a bowl under it to collect the drippings , the thick curd left in the cloth after a couple of hours is to be used for the recipe)

2)   1 green chilli

3)   2 cloves garlic

4)  one  tsp sugar

5)   half or  three fourth of a  cup loosely packed coriander leaves

6)   2 tablespoons salad oil / can use ground nut oil too in case you do not have salad oil

7)   ½  - ¾ tsp salt or according to taste

Method

1)   Blend first six ingredients with a blender  till smooth and creamy.

2)   Stir in the salt just before use.

3)   Keep refrigerated.

 Can be eaten with stir fried cashews, pakoras,chips,potato wedges and  fresh cucumber and carrots.

Can also be used as a base for russian salad. Just place a cupful each of peas, cauliflower florets and cubed carrots in a steamer, just give a whistle and when the vegetables come at room temperature transfer the vegatables into a bowl and add a cupful of grapes , quarter cup finely chopped capsicum, red preferably for the extra colour and the dip a tablepsoon at a time until all the vegetables are covered with the dip. Best served chilled though it tastes good at room temperature also.