How To Make Carrot and Curry Leaf Dip
One of the easiest dips to put together, there's a lot you can do with this - add like salad dressing, spread it over toast or just eat plain
- Prep Time0mins
- Cook Time20mins
Ingredients to make Carrot and Curry Leaf Dip
- 1 kg carrots
- 3 tblsp tahini paste
- 300 grams hung curd
- 2 1/2 tsp lemon juice
- 1 tsp garlic paste
- 2 handfuls fried curry leaves
- 3 red chillies chopped
- 1/2 tsp chilli paste
- 1/2 tblsp curry powder
- salt and pepper to taste
Steps to make Carrot and Curry Leaf Dip
- Peel and cut the carrots. Roast at 180 degree Celsius for 10 minutes and cool it down.
- Pulse all the ingredients in blender to a smooth coarse texture.
- Season well. Serve chilled with toasted bread or pita.