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This is what you’ll need

Thick yoghurt: 1 cup

Ground mustard: ¼tsp

Juice of half a lemon

Garlic: 1tsp (crushed)

Sugar: ½tsp

Salt and pepper to taste

Let’s get cooking

1. Hang the curd in a fine muslin cloth for about an hour to remove the excess water.

2. Whisk the hung curd lightly, until smooth.

3. Add the ground mustard, lemon juice, crushed garlic, sugar, salt and pepper.

4. Mix well and then refrigerate.

5. Serve with cucumber or carrot slices or warm Pita bread.


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One Response to MUSTARD DIP

  1. madhvi pai says:

    Just a tip – Greek Yogurt works just as well – it is a quick alternative to hung curds
    & makes great quick shrikhand too

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