Spicy Yogurt And Cucumber Dip With Pappadams Recipes

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

Ingredients

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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