Total Time
20mins
Prep 5 mins
Cook 15 mins

Its a real treat in the summer!

Directions

  1. Peel and mince the onion.
  2. Clean, wash and chop corriander and mint leaves.
  3. Wash and mince the green chillies.
  4. Peel and chop the ginger.
  5. Roast and powder the cumin seeds.
  6. Powder the mustard seeds.
  7. Put the onions in water for 15 minutes.
  8. Drain thoroughly and keep aside.
  9. Blend the yoghurt with 2 tablespoons of water and seasonings.
  10. Beat till smooth.
  11. Stir in the rest of the ingredients.
  12. Serve garnished with a slit green chilli.
Most Helpful

Charishma, this one's fabulous! I made this tonight for dinner along with chappatis and Lorac's Asian-Flavored Coleslaw (#33941) and the whole family loved it. The combination of coriander and mint is quite something and accompanies the spiciness of this dip well. I omitted the green chilies because I thought it might make it too spicy for me, as well as the ginger, which I didn't have. Thanks for this recipe... it'll definitely be made often here!

Anu August 27, 2002