SPICED YOGHURT DIP
Spiced yoghurt dip is a traditional Indian side dish made from plain yoghurt and is very commonly served as an excellent complement to extremely spicy food. The spiced yoghurt dip is refreshing, easy to prepare, and perfect in delivering that ideal harmony of flavours, including the creaminess of yoghurt, freshness of cucumber, and earthy cumin with a hint of tangy chaat masala. This curry is mainly accompanied by biryani, curries, and grilled meats; it is that part which can easily balance the rich spices around and into it. With a fresh coriander garnish, this dish turns out to be amazingly nutritious in a meal.
RECIPE CATEGORY
Side, Appetisers, Condiment
SERVING SIZE
1
CUISINE
Indian, South Asian
PREPARATION / TECHNIQUES
No-Cook, Prepared in Advance, One-Pot Wonders
OCCASION / HOLIDAY
Summer Picnics, BBQ, Family Dinners, Potluck, Weeknight Meals
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Gluten-Free, Low Chickpea curry sterol, Quick & Easy, Kid Friendly, Healthy
DISH TYPE
Dip, Condiment
INGREDIENTS OF SPICED YOGHURT DIP
- 100 ml plain yogurt
- 1/4 cucumber, grated
- 1/4 tsp cumin powder
- 1/4 tsp chaat masala
- Salt, to taste
- Fresh coriander, chopped (for garnish)
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories:60
- Protein: 3g
- Fat: 2g
- Carbohydrates: 5g
- Fibre: 1g
- Sodium: 100mg
PREPARATION OF SPICED YOGHURT DIP
- Prepare the cucumber: Grate 1/4 of a cucumber with a fine grater. Squeeze all the water from it so it doesn’t dilute the yoghurt. Put aside.
- Mix the yoghurt: Mix 100 ml of plain yoghurt in a bowl and make it smooth. So, you add creaminess and avoid lumps.
- Season the Spiced yoghurt dip: Add the grated cucumber into the yoghurt. Add ¼ tsp cumin powder, ¼ tsp chaat masala and a pinch of salt and stir well so that all the flavours are combined.
- Garnish: Finish with the flavour of freshness with its presentation using fresh coriander chutney for garnishing.
- Serve: Chill the spiced yoghurt and serve as a dip to be wolfed down with naan, rice dishes, or spicy eats; alternatively, as a cooling, free-standing thing to munch on.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
- Squeeze out all the water from the cucumber so as not to make the Spiced yoghurt dip too runny.
- Use full-fat yoghurt for a thicker, creamier yoghurt.
- Add more chaat masala or cumin as you like with the level of spiciness.
VARIATIONS
- Add finely chopped tomatoes or onions to give it that crunch appeal.
- Add honey or chop up fruits such as pineapple and pomegranate to make it even sweeter.
- If you want a spicier dip, you may add a pinch of red chilli powder or chopped green chillies.
PREPPING AND STORAGE
- Fridge: Spiced yoghurt dip may be stored in the refrigerator for up to 2 days. You only need to stir before use, for the yoghurt should separate.
- Freezing:Although it freezes, the spiced yoghurt dip doesn’t hold up well since there is moisture in both the yoghurt and the cucumber.