Beetroot Hung Curd Dip
This Beetroot Hung Curd Dip is a healthy and delicious accompaniment to any meal. It is made with hung curd (yogurt) and beetroot that give it a beautiful color and a sweet and earthy flavor. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a good source of protein and calcium, thanks to the curd. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
17 kcal
Protein
2 g
Carbs
1 g
Fat
1 g
Fiber
0 g
Ingredients
Hung Curd
1 large cup (200g)
Beetroot
1 cup, grated (100g)
Cumin Powder
0.25 tsp (0.5g)
Common salt
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Note: If you don't have hung curd, this is the preparation method.
Hung curd:
Take regular curd and strain it to remove excess water. You can use a muslin cloth or a fine mesh strainer. Place the curd in the cloth or strainer and let it sit over a bowl for about 2-3 hours or until it thickens and most of the liquid has drained out. You'll be left with thick, creamy hung curd.
Cooking Steps
In a mixing bowl, whisk the hung curd until it becomes smooth and creamy.
Add grated beetroot, cumin powder, and salt. Mix well.
Cover and refrigerate the dip for 1-2 hours to let the flavors meld together.
Garnish with fresh coriander leaves and serve chilled.