Best Curried Yogurt Dip With Crisp Steamed Broccoli Recipes

Yield makes 2 cups

Number Of Ingredients 10

2 cups plain whole-milk yogurt (16 ounces), preferably Greek
6 tablespoons vegetable oil
1 teaspoon brown mustard seeds
20 fresh curry leaves, plus more for garnish
2 teaspoons grated peeled fresh ginger
10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole)
1 teaspoon turmeric
2 teaspoons coarse salt
1 teaspoon sugar
Store-bought papads and dried persimmons, for serving (optional)

Steps:

Put the yogurt in a medium bowl. Heat 1/4 cup oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seeds. Cook, shaking, until the seeds pop, about 45 seconds. Add the curry leaves; cook until starting to wilt, about 1 minute. Add the ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in the turmeric. Pour the mixture over the yogurt. Stir in the salt and sugar. Transfer to a serving dish.
Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seeds and the whole chiles. Cook, shaking, until the seeds pop, about 45 seconds. Garnish the dip with the chile mixture and curry leaves. Serve with papads and persimmons, if desired.

Curried Yogurt Dip with Crisp Steamed Broccoli image

Yield Makes 6 servings

Number Of Ingredients 6

Steps:

Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt. Chill at least 1 hour and up to 1 day.
Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.