When I signed up for this month’s Blogging Marathon and picked this theme of ‘Condiments’, my first plan was to finally make and post the ‘Dukkah’, an Egyptian spice blend that is used as a dip along with with olive oil for bread. But then I swayed towards hung curds and have been immersed in it ever since.
I figured I would complete the hung curd in my fridge as well as a trio of hung curd dips and leave the Dukkah for another day. That also gives me a reason to bake another loaf of bread!
I adapted this recipe from the book, ‘Diva Green’ by Ritu Dalmia which has some fabulous vegetarian recipes written in a simple style. I didn’t have Tabasco sauce and red chillies and so they were substituted. Also I played around with the proportions till I got a lovely sweet and spicy flavour rolled in one dip.
WHAT WE NEED
60 gms Hung curd
12 gms Honey
1 tsp Sesame seeds
1 small green chilly
1 tsp Hot & sour sauce
Pinch of ground peppercorns
WHAT TO DO
- Add all the ingredients into a blender jar
- Blend to a smooth dip
- Else, you can also mix the ingredients by hand to get a comparatively coarse dip
This is my post for the Blogging Marathon under the theme, ‘Condiments’.