Coriander Yoghurt Dip, a creamy and flavourful blend that pairs perfectly with a variety of dishes. Whether you're looking for a delicious accompaniment to fried chicken, a spread to elevate your burgers, or a dip for boiled veggies and chaats, this recipe is sure to impress. The vibrant taste of fresh coriander combined with the richness of yoghurt and cashew nuts , along with a hint of spice, creates a delightful fusion of textures and flavours.
Ingredients:
60 grams fresh coriander leaves
16 cashew nuts
2 green chillies
2 pinches of cumin powder
2 pinches of pepper powder
1 garlic clove, chopped
Salt to taste
200 grams yoghurt
2 tablespoons olive oil (or more if needed)
2 pinches of chaat masala powder
Method:
1. Prepare the cashew powder:
Begin by blending the cashew nuts into a fine powder. This adds a rich, creamy texture to the dip.
2. Make the coriander pesto:
In the same blender, add the fresh coriander leaves, green chillies, cumin powder, pepper powder, chopped garlic, salt, and olive oil.
Blend everything together along with the cashew powder until a smooth, fine paste is achieved.
3. Incorporate the yoghurt:
Whisk the yoghurt well until smooth and creamy.
Gently fold in the prepared coriander pesto, ensuring it blends evenly with the yoghurt.
4. Finishing touch:
Sprinkle in the chaat masala powder and adjust seasoning to taste.
Serve this delightful Coriander Yoghurt Dip chilled or at room temperature.
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