New This Month

Curried Yogurt Dip

This yogurt-based dip stands out with its bright-yellow hue and colorful garnishes. For dipping, serve fried papadums -- Indian lentil-flour flatbreads -- and dried persimmon slices.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, December 2004

Ingredients

  • 2 cups plain whole-milk yogurt (16 ounces), preferably Greek
  • 6 tablespoons vegetable oil
  • 1 teaspoon brown mustard seed
  • 20 fresh curry leaves, plus more for garnish
  • 2 teaspoons grated peeled fresh ginger
  • 10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole)
  • 1 teaspoon turmeric
  • 2 teaspoons coarse salt
  • 1 teaspoon sugar
  • Store-bought papads and dried persimmons, for serving (optional)

Directions

  1. 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.

  2. 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.

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