A Thai twist to a regular yoghurt dip. Very healthy, low fat and a sure hit at your next party!
Ingredients (makes one medium bowl)
1 cup hung curd
1 cup grated raw papaya (or raw cucumber)
Salt to taste
1 teaspoon light soya sauce
1/2 teaspoon lime juice
To grind into a paste
1/4 cup peanuts
2 kaffir lime leaves
2 medium garlic pods
1/2 inch piece galangal (or ordinary ginger)
1 teaspoon palm sugar (or regular sugar)
1 green chilli
1. Sprinkle a little salt on the papaya/cucumber and leave aside for half hour.Squeeze to remove extra water content.
2. Grind all the paste ingredients in a mortar pestle (preferably)
3. Add the paste and the papaya to the curd. Add the salt ,lime juice and soya sauce.
4. Serve with chips/salad, garnished with peanuts/basil
Ingredients (makes one medium bowl)
1 cup hung curd
1 cup grated raw papaya (or raw cucumber)
Salt to taste
1 teaspoon light soya sauce
1/2 teaspoon lime juice
To grind into a paste
1/4 cup peanuts
2 kaffir lime leaves
2 medium garlic pods
1/2 inch piece galangal (or ordinary ginger)
1 teaspoon palm sugar (or regular sugar)
1 green chilli
1. Sprinkle a little salt on the papaya/cucumber and leave aside for half hour.Squeeze to remove extra water content.
2. Grind all the paste ingredients in a mortar pestle (preferably)
3. Add the paste and the papaya to the curd. Add the salt ,lime juice and soya sauce.
4. Serve with chips/salad, garnished with peanuts/basil
I tried this dip yesterday in Delhi and it was a great hit. Everybody loved it. Thankyou dear for this refreshing n yummy recipe.
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