wholeliving

Spicy Yogurt and Cucumber Dip with Pappadams

This creamy dip is great on pappadams (crackerlike flatbreads). Crisp them in a microwave or an oven before serving.
Martha Stewart Living, June 2010
  • Prep Time 30 minutes
  • Total Time 1 hour 30 minutes
  • Yield Makes 2 1/2 cups
    Serves 8
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Ingredients

  • 1/2 English cucumber, peeled and grated
  • 1 tablespoon plus 1 teaspoon safflower oil
  • 2 teaspoons curry powder
  • 2 cups nonfat Greek yogurt
  • 1/4 cup homemade or store-bought mango chutney
  • 1 teaspoon finely grated ginger (from one 1-inch piece)
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 8 large pappadams (kalustyans.com), heated and broken into pieces

Directions

  1. Place cucumber in a fine sieve set over a bowl; let stand to drain for at least 20 minutes. Press down on solids to extract liquid.

  2. Heat oil in a skillet over medium-high heat. Cook curry powder until just beginning to bubble, about 45 seconds. Transfer to a bowl; let cool slightly.

  3. Stir in cucumber, yogurt, chutney, ginger, cilantro, salt, and pepper. Refrigerate for at least 1 hour. Serve with pappadams.

Cook's Note

Dip can be refrigerated for up to 3 days.

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