Wednesday, August 1, 2012

Yogurt Dip

Spicy Yogurt Dip

Yogurt - 1/4th cup
Water 1 1/2 cup
Chickpea flour - 1Tbsp
Sugar - 4 tsp
Crushed Green chillis - 1 tsp
Minced ginger- 1 tsp
Asofetidia - 1/8th tsp
Mustard Seeds - 1/2 tsp
Curry leaves 
Whole red chili broken into 2 pieces
Coriander seeds - 1/2 tsp
Oil - 1 tsp
Salt to taste
Turmeric Powder-  1/4 tsp 

In a bowl mix yogurt with water and whisk well. Add chickpea flour and whisk again so that no lumps remain and everything is mixed well.

Heat oil in a pan. Add Mustard seeds and coriander seeds. When the seeds begin to sputter add asofetideia, red chilis and curry leaves. Saute for around 30 seconds. Add green chilies and minced ginger. Saute for a minute. Add the yogurt mixture and stir well. Add salt and turmuric powder.  Allow the mixture to cook, stirring occasionally. Cook until the mixture gets thickened.  Serve Hot with pakoras or fafdas.