Three Yoghurt Dips

by Sunitha Fernandez
Three yoghurt dips with beetroot, parsley and carrot
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Votes: 1
Rating: 4
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Cuisine Thai
Prep Time 30 minutes
Servings
people
Ingredients
For Beetroot Dip:
  • Beetroots(peeled and cubed) - 2 nos
  • Yoghurt - 1 cup
  • garlic(grated) - 1 clove
  • Lemon juice - 1 tbsp
  • Coriander leaves(chopped) - 1 spring
  • olive oil - 2 tbsp
  • Salt(As reqd) -
For Carrot Dip:
Cuisine Thai
Prep Time 30 minutes
Servings
people
Ingredients
For Beetroot Dip:
  • Beetroots(peeled and cubed) - 2 nos
  • Yoghurt - 1 cup
  • garlic(grated) - 1 clove
  • Lemon juice - 1 tbsp
  • Coriander leaves(chopped) - 1 spring
  • olive oil - 2 tbsp
  • Salt(As reqd) -
For Carrot Dip:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For Beetroot dip: For preparing three yoghurt dips, boil beetroot in little water and blend it without adding water.
  2. Add in yoghurt, grated garlic, lemon juice, salt and olive oil. Mix it well.
  3. Garnish with coriander leaves and put it in a bowl. Keep it aside.
  4. For Parsley dip: In another bowl mix in yoghurt, lemon juice, olive oil, cumin powder, mint leaves, parsley, salt and pepper powder. Keep it aside.
  5. For Carrot dip: Heat butter and 2 tbsp of olive oil in a pan.
  6. Saute in the grated carrot on low flame till all the water evaporates. Allow it to cool.
  7. Meanwhile in a small bowl mix in yoghurt, grated garlic, pepper powder, salt and 2 tbsp of olive oil.
  8. Toss in the sauteed carrot and mix well.
  9. Garnish with parsley.
  10. Three yoghurt dip¦s are ready. Serve with pita bread.
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