Tangy Dip (curd-based)

One of my absolute eternal favorite dips is made with low-fat curd (it is a staple for me and ever-present in my fridge–keeps for over a week), so here is how it is made

Low-fat curd: 400 gm
Garlic cloves: 3-4
Green Chillies: 1 medium-sized (if desired add 1/2 tsp chilli flakes)
Oregano: 1/2 tsp (dried)
Balsamic Vinegar: 1 tsp
Salt to taste
Put the curds into a strainer to drain all the water out; once all water is drained, spoon about 2 tbsp of the waterless curds into the mixer’s chutney jar, add peeled and chopped garlic, green chillies, oregano and vinegar, blend well.
In a separate bowl, gently whisk the remainder of the waterless curds, add blended part to it, add salt to taste, whisk in salt and blended portion. Scoop into a bottle or bowl. Refrigerated, the dip can last for about a week or it might not depending on the number of people dipping into it 🙂
Use with salad greens, kebabs, on toasted breads, cream crackers, anything you would like to combine it with.

Ah, yes, one absolute essential ingredient: lots and lots of love for the food that you are creating


2 thoughts on “Tangy Dip (curd-based)

  1. Hi Kirti,

    Finally made this dip, its just taste fabulous.

    But one small help i need, I tried draining the water from the curd with two strainers, but still all i got was like watery curd. is there a special kind of strainer, or do you add some thing in the curd to make it thick. I would prefer it to be a bit thick.



    • Hi Manoj
      Glad to know you finally made it and it tasted fabulous. To answer your query, I do not do anything specific to the curd, apart from straining it in advance. Of course, my curd is usually well set, and scooping it out into a strainer and letting the water drain out works for me.

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