Yoghurt dip with crudites

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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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.

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