Curried Yogurt Dip Recipes

Steps:

• Put yogurt in a medium bowl. Heat 1/4 cup oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed. Cook, shaking, until seeds pop, about 45 seconds. Add curry leaves; cook until starting to wilt, about 1 minute. Add ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in turmeric. Pour mixture over yogurt. Stir in salt and sugar. Transfer to a serving dish.
• Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed and the whole chiles. Cook, shaking, until seeds pop, about 45 seconds. Garnish dip with chile mixture and curry leaves. Serve with papads and persimmons, if desired.

Steps:

• Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
• Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt. Chill at least 1 hour and up to 1 day.
• Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
• Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

Steps:

• Put the yogurt in a medium bowl. Heat 1/4 cup oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seeds. Cook, shaking, until the seeds pop, about 45 seconds. Add the curry leaves; cook until starting to wilt, about 1 minute. Add the ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in the turmeric. Pour the mixture over the yogurt. Stir in the salt and sugar. Transfer to a serving dish.
• Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seeds and the whole chiles. Cook, shaking, until the seeds pop, about 45 seconds. Garnish the dip with the chile mixture and curry leaves. Serve with papads and persimmons, if desired.

Steps:

• Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

Steps:

• Drain yogurt for 4 hours, or overnight.
• Combine drained yogurt, 1 tablespoon green onion, mayonnaise, ketchup and curry powder. Stir well.
• Garnish with remaining green onions.
• Refrigerate for at least 1 hour to blend flavours.

Steps:

• Combine yogurt, zaatar, and garlic; season with salt. Transfer to a serving bowl; drizzle withoil and sprinkle with more zaatar. Serve, with crudites and chips.

Steps:

• GARNISH: finely chopped almonds or walnuts, optional.
• In a bowl, combine ingredients, stirring well.
• Spoon into serving bowl.
• If possible allow to set for 30 minutes at room temperature before serving.
• Garnish.
• Serve with fresh vegetables or pita crisps.