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  • Summary

    This yogurt-based dip stands out with its bright-yellow hue and colorful garnishes. For dipping, serve fried papadums -- Indian lentil-flour flatbreads -- and dried persimmon slices.

    Ingredients

    • 2 cups plain whole-milk yogurt (16 ounces), preferably Greek
    • 6 tablespoons vegetable oil
    • 1 teaspoon brown mustard seed
    • 20 fresh curry leaves, plus more for garnish
    • 2 teaspoons grated peeled fresh ginger
    • 10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole)
    • 1 teaspoon turmeric
    • 2 teaspoons coarse salt
    • 1 teaspoon sugar
    • Store-bought papads and dried persimmons, for serving (optional)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 593 % Daily Value *
    • Total Fat: 47 g 72.5%
    • Saturated Fat: 7 g 34.28%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 2297 mg 95.72%
    • Calcium: 841 mg 84.12%
    • Potassium: 3401 mg 97.18%
    • Magnesium: 0 mg 0%
    • Iron: 37 mg 208.19%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 41 g %
    • Dietary Fiber: 19 g 77.94%
    • Sugar: 6 g
    • Protein: 18 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 1024.41%
    • Vitamin C 1346.99%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat9
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables6
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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