Hung Curd Dhaniya Dip
Hung Curd Dhaniya Dip is a creamy and tangy dip made with hung curd (strained yogurt) and fresh coriander leaves. It's a versatile accompaniment for snacks like kebabs, chips, or vegetable sticks. This dip is rich in probiotics, low in calories, and packed with flavor. People with dairy allergies should avoid this dish.
Nutrition Facts
Per serving
Energy
35 kcal
Protein
4 g
Carbs
5 g
Fat
0 g
Fiber
0 g
Ingredients
Hung Curd
1 small cup (100g)
Coriander leaves
30 gms (30g)
Chillies, green-1
2 number (3g)
lemon juice
1 tbsp (15g)
Garlic, big clove
2 number (5g)
Roasted Cumin powder
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
**Hung Curd Preparation**:
- Place regular curd in a muslin cloth or fine sieve and let it drain for 3-4 hours in the refrigerator. This removes the excess whey, leaving thick hung curd.
Wash Coriander:
- Wash coriander leaves thoroughly under running water to remove dirt.
Cooking Steps
Add fresh coriander leaves, green chili, garlic, lemon juice, salt, and roasted cumin powder to a blender or food processor.
Blend until smooth. You can add 1-2 tablespoons of water if needed to form a paste.
Transfer the paste to a mixing bowl.
Add hung curd to the bowl and mix well until the paste and curd are fully incorporated.
Taste and adjust seasoning (salt, lemon juice) as needed.
Serve it