Ingredients

• For the dip:
• Yoghurt 400 gm
• Spring onions (finely chopped) 1 stalk
• Cucumbers (peeled) 1 medium
• Dill (chopped) 1 tsp
• . Parsley (chopped) 1 tsp
• Roasted cumin powder 1/4 tsp
• Olive oil 10 ml
• Lemon juice 5 ml
• Salt to taste
• Pepper to taste
• For crudites:
• Carrots 1
• Radish 1 Cucumbers 1
• Red Bell Peppers 1/2 each
• Yellow Bell Peppers 1/2 each
• Green Bell Peppers 1/2 each
• Asparagus Sears 6
• Baby Corn 4

How to Make Yoghurt dip with crudites

• For the dip:
• Hang the yoghurt in a muslin cloth.
• Finely chop the spring onions, cucumbers, and herbs.
• Put the chopped herbs in a large bowl, add the hung curd, lemon juice, olive oil and season to taste. Mix well and chill.
• Prepare all the vegetables. Serve along with the dip.
• For crudites:
• Peel and prepare the vegetables. Soak in a bowl of chilled water to refresh.