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Coriander & Yogurt Dip

August 8, 2014

I generally live with the  belief of all things in moderation but I can make an exception with this recipe!  Creamy yogurt with healthy probiotics, nutrient dense coriander (aka cilantro) and some coconut for texture and healthy fats combine to create a dip that tickles the tastes buds and makes your heart sing!

 

This dip makes a wonderful accompaniment to my Parsi Style Kebabs, pakoras,  and Tandoori dishes.  I also enjoy it with chips or as an exotic sandwich spread.

 

  • For a refreshing change, you can also add a tablespoon of finely chopped mint to this dip. 

  • Marinate your chicken in this mix plus a little extra salt, pepper and a tablespoon or two of oil, topped with some sliced onion and bake in the oven until cooked and serve with a salad!

YOU WILL NEED

1/2  teaspoon cumin powder

1 cup fresh coriander (cilantro) leaves finely chopped

1 tablespoon desiccated coconut

2-3 small green chillies finely chopped

3/4 cup plain yogurt or Greek yogurt 

1 tablespoon fresh lemon juice/lime juice

1 teaspoon castor sugar

Salt and freshly ground black pepper

 

METHOD

  1. Roast cumin powder in pan on gentle heat, until you get the fragrance and remove immediately from the stove and set aside. To prevent burning, keep shaking your pan so the cumin roasts evenly.

  2.  Add the  coriander and chillies into your food processor and chop finely or chop finely by hand.

  3. In a bowl add all the ingredients together and stir to combine.

  4. Season with salt and pepper to taste and serve. 

MAKES ONE BOWL

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