Colorful Dip
Servings - 2
INGREDIENTS
(For Yellow Dip)
Hung yogurt - 200 grams
Grated fresh turmeric - 2 tablespoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
(For Green Dip)
Coriander leaves - 2 grams
Mint leaves - 2 grams
Green chili - 1
Garlic clove - 1
Cumin seeds - 1/4 teaspoon
Salt - 1/4 teaspoon
Lemon juice - 2 teaspoons
Hung yogurt - 200 grams
(For Pink Dip)
Hung yogurt - 200 grams
Grated blanched beetroot - 30 grams
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 teaspoon
Asafoetida - 1/4 teaspoon
Salt - 1/4 teaspoon
Red chili - for garnishing
Sev - for garnishing
PREPARATION
(For Yellow Dip)
1. In a bowl, add all the ingredients and whisk it well.
(For Green Dip)
1. In a muddler, add 2 grams coriander leaves, 2 gram mint leaves, 1 green chili, 1 garlic clove, 1/4 teaspoon cumin seeds, 1/4 teaspoon salt, 2 teaspoons lemon juice and muddle them with the help of muddler.
2. In a bowl, add 200 grams hung yogurt, muddled mixture and whisk it well.
(For Pink Dip)
1. In a bowl, add 200 grams hung yogurt, 30 grams grated blanched beetroot and whisk it well.
2. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, 1 teaspoon curry leaves and stir well.
3. Add 1/4 teaspoon asafoetida, 1/4 teaspoon salt and cook for 1 minute. Remove it from heat.
4. Pour this over yogurt and mix it well.
5. In a serving plate, add colorful dips, red chili and sev.
6. Serve.