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Ingredients Method Notes

Ingredients
  

  • 1 cup hung curd/labneh/dahi chakka
  • 3/4 cup minced or finely chopped vegetables carrots, cucumber, red or green cabbage, onion, cauliflower
  • 3 tablespoons fresh coriander very finely chopped
  • 2 tablespoons mint leaves shopped in ribbons
  • Salt and Pepper to taste

Method
 

  1. In a medium sized bow, whisk the hung yogurt to a smooth consistency using a ballon whisk.
  2. Add salt and pepper.
  3. Fold in the finely chopped/minced veggies, coriander and mint. Mix very gently.
  4. Chill well and keep refrigerated.
  5. Use as a sandwich spread or dip.

Notes

The yogurt has to be very thick because the vegetables will release water and that water will loosen the yogurt. If you wish you may add any other seasoning herb mix of your choice.