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

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

Dahi mattha

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

Raita

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  • Next add the coriander leaves and refrigerate. Serve Cold

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