Go Back

Spicy yogurt dip starring in a Sunday brunch

Update: A new brand of yogurt available in the market is so creamy, mild (not sour at all) and delicious that I can say that the inspiration for this dip is wholly from the yogurt. When something tastes so delicious, I always wonder if it is high in fat content and therefore calories, but at 79 calo
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 200 g yogurt thick creamy ( I used Mother's Dairy brand - small tub )
  • 2 tbsps mango grated raw
  • 2 tbsps peppers very finely chopped yellow (or any other colour)
  • 2 tbsps red onions very finely chopped
  • 2 tbsps coriander leaves very finely milled
  • 1 green chilli , finely chopped
  • Pinch red chilli flakes
  • 1/4 tsp oregano
  • 1/2 tsp salt

Method
 

  1. If the yogurt you are using has a higher water content, then drain it in a muslin cloth for an hour keeping it in the refrigerator, then remove and proceed with instructions.
  2. In a bowl, mix all ingredients, except salt. Beat the yogurt with a fork, blending in all the ingredients at the same time.
  3. Add salt, beat again and check the seasoning before putting it in refrigerator.

Notes

Notes:
What to do with this?
Serve it with crackers as a party starter.
Serve with with celery sticks or other crudites for a snack.
Spread it on slices of bread, make a sandwich with slices of cucumber for a cool, beat-the-heat lunch.
Lick it off the bowl as it is!.
Or see below-
A great brunch idea - Whole wheat rolls with yogurt spread and spicy Chettinad curry.
Laying the curry over the spread smothered roti
Rolled and cut up
Make a few oversized rotis or you are one of the lucky girls who has tortillas in her fridge, then skip this step too.
Spread the yogurt dip all over the roti.
Place any leftover curry (or roasted veggies) , draining any excess gravy in the roti along the length of the center (as shown in the picture above). Roll it up tightly and cut it into two with a diagonal cut in the center.
This is my entry for the 'Spice it up' edition of WBB # 12 hosted by Trupti at The Spice Who Loved Me..
The Chettinad style curry was made from a Madhur Jaffrey recipe for Chicken Chettinad. For those of you making this with veggies, please remember the quantities of spices specified are for 1 kg chicken, so adjust according to the quantity of veggies used. Anyway, even for 1 kilo of vegetables, you will need lesser masala than 1 kilo of chicken. I used 1/4th of the ground masala paste for 4 cups of mixed veggies.