Spicy Indian Yogurt

Indian Food is known for its accompaniments, the pickles, papads, yogurt based dips and a host of other side dish frills. This recipe is one I use very often specially as a substitution for my chips and dip at parties.

This dip is so versatile and easy I prepare it as an accompaniment to Khichdi, Poha, and obviously with Biryani. Matha as we call it at home is thickened yogurt with Indian spices.

Ingredients:

• Low fat Yogurt – 300 grams
• Fresh Coriander Leaves –  ½ bunch finely chopped
• Chilies – 2 Pcs finely chopped
• onions – 1 small finely chopped
• Chaat masala – 2 tsp
• Cumin / Jeera Powder – 1 ½ tsp
• Kashmiri Chili Powder – 1 tsp
• Salt – To taste

Method:

• Tie the yogurt in a muslin cloth or let it stand in a strainer for 2 hours. This will allow the water to separate from the yogurt making it thicker

• Next add the Onions, Cumin Powder, Kashmiri Chili Powder, Chaat Masala, Green Chilies and Salt and stir it to make sure no lumps form

• Next add the coriander leaves and refrigerate. Serve Cold

 

Tagged: chips and dip, Dips, finger food, indian, Spicy, vegan, Yogurt