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This creamy dip is great on pappadams (crackerlike flatbreads). Crisp them in a microwave or an oven before serving.

Martha Stewart Living, June 2010

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Recipe Summary test

prep:
30 mins
total:
1 hr 30 mins
Servings:
8
Yield:
Makes 2 1/2 cups
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Ingredients

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Directions

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  • Place cucumber in a fine sieve set over a bowl; let stand to drain for at least 20 minutes. Press down on solids to extract liquid.

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  • Heat oil in a skillet over medium-high heat. Cook curry powder until just beginning to bubble, about 45 seconds. Transfer to a bowl; let cool slightly.

  • Stir in cucumber, yogurt, chutney, ginger, cilantro, salt, and pepper. Refrigerate for at least 1 hour. Serve with pappadams.

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