Best Spicy Yogurt Cucumber Dip Recipes

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SPICY YOGURT AND CUCUMBER DIP WITH PAPPADAMS



Spicy Yogurt and Cucumber Dip with Pappadams image

This creamy dip is great on pappadams (crackerlike flatbreads). Crisp them in a microwave or an oven before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h30m

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1/2 English cucumber, peeled and grated
1 tablespoon plus 1 teaspoon safflower oil
2 teaspoons curry powder
2 cups nonfat Greek yogurt
1/4 cup homemade or store-bought mango chutney
1 teaspoon finely grated ginger (from one 1-inch piece)
1/2 cup fresh cilantro, chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8 large pappadams (kalustyans.com), heated and broken into pieces

Steps:

  • Place cucumber in a fine sieve set over a bowl; let stand to drain for at least 20 minutes. Press down on solids to extract liquid.
  • Heat oil in a skillet over medium-high heat. Cook curry powder until just beginning to bubble, about 45 seconds. Transfer to a bowl; let cool slightly.
  • Stir in cucumber, yogurt, chutney, ginger, cilantro, salt, and pepper. Refrigerate for at least 1 hour. Serve with pappadams.

Nutrition Facts : Calories 122 g, Fat 2 g, Fiber 2 g, Protein 8 g, Sodium 540 g

SPICY YOGURT CUCUMBER DIP



Spicy Yogurt Cucumber Dip image

Serve with baked pita chips or pappadams (Indian flat bread) that has been heated and broken into piece, or whatever! Stores, in the refrigerator, up to 3 days.

Provided by threeovens

Categories     Vegetable

Time 27m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

1/2 English cucumber, peeled and grated
1 tablespoon safflower oil
2 teaspoons curry powder
2 cups Greek yogurt (drained) or 2 1/4 cups plain yogurt (drained)
1/4 cup mango chutney
1 teaspoon grated ginger
salt & freshly ground black pepper
1/2 cup fresh cilantro, chopped

Steps:

  • Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
  • Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
  • Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
  • Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
  • Refrigerate 1 hour; adjust seasonings.
  • Store up to 3 days refrigerated.

Nutrition Facts : Calories 20.5, Fat 1.8, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 0.2

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