Hung curd. The guilt free choice for dips!

I am always looking for a tasty butter substitute not just to spread on my morning toast but something that I can snack on anytime during the day without feeling guilty!

Flavoured hung curd / yogurt is my answer!  

You can use your imagination when it comes to flavouring hung curd for dips or spreads! The sky is the limit.

You can use finely minced vegetables, fresh herbs, dried herbs, bacon bits or just plain salt and pepper! You could even flavour hung curd with garlic salt, onion salt, celery salt and even truffle salt. Chopped nuts, dried fruit, sun dried tomatoes are more options. It is delicious all the way!

On the other hand, if you want to pamper your guests or family occasionally, the addition of mayonnaise and fresh cream would be truly decadent!

When you use certain fresh vegetables, like cucumber and fresh tomatoes, remember that once chopped they release a bit of water so, if you add them to your dip, as is, the consistency of the dip will change a bit. However, if you are going to use it up immediately you can go ahead and use freshly chopped veggies!

Crackers, pappads are good accompaniments and, if you really want to go the healthy way, you could even have vegetable crudités! Actually, they are quite yummy and a personal favourite.

I also use hung curd as a substitute for cream cheese while making cheesecakes! In fact, I prefer it as it makes a lighter cheesecake than the one made with cream cheese.

This is of course a preference but I like to sauté my vegetables a bit before I add them to a dip. Try out my recipe, then go ahead, and innovate your own! I would love to hear from you.

Dips with hung curd

Curd / Yogurt                                    1 kg

Olive oil                                            1 tsp

Onions, chopped fine                        ½ cup

Jalapeño peppers or any other variety      

         chopped fine                            ½ cup

Garlic salt to taste

Paprika to taste

Method

Pour the curd into a strainer lined with cheese cloth.  Place the strainer over a container to catch the drips and leave inside the fridge for a few hours. Discard the water or use to bind dough for chapattis.

The residue is hung curd. This can be used for cooking various meat or vegetable dishes or directly to make a variety of delectable dips.

Heat the oil gently in a sauté pan. Throw in the onions and the peppers and sauté until limp but not discoloured. Remove from heat. Cool.

Blend this mixture into the hung curd along with the garlic salt and the paprika.

If you don’t have access to the last two ingredients mentioned above you can use 1 tsp of garlic paste and chilli powder and salt to taste. This dip will last for about 10 days in the fridge.

                                            Mint dip

Curd / Yogurt                                             1 kg, made into hung curd

Mint leaves, cleaned                                   1 ½ cups, loosely packed

Salt and pepper to taste

Method

The mint leaves need to be totally devoid of water before they are mixed into the hung curd. They tend to discolour as soon as they are chopped. In order to avoid this, smear them with a little oil before storing in the fridge.

Chop the mint finely and add along with salt and pepper to the hung curd. Let it stand overnight in the fridge to allow the flavours to permeate.