A traditionally South Indian-inspired yogurt dish with aromatic spices, fresh curry leaves, and a touch of coconut. Cooling, spicy, and creamy all at once – ideal as a dip, side dish, or light lunch on hot days.
Ingredients (makes 4 servings)
Base:
500 g plain yogurt
5 tbsp coconut milk (especially the thick cream)
1 tbsp sesame oil
Spices & Aroma:
2 chili peppers (deseeded, finely chopped)
5 fresh curry leaves
½ tsp cumin (lightly crushed)
½ tsp ground fenugreek
1 small onion (finely diced)
For Garnish:
1 tsp nigella seeds (for decoration)
1 tsp turmeric (for decoration)
1 tsp sweet paprika powder (for decoration)
To Taste:
as needed salt
Instructions (approx. 10 minutes)
Prepare the base mixture: Stir together the plain yogurt, coconut milk, sesame oil, diced onion, curry leaves, crushed cumin, and ground fenugreek in a bowl.
Add the heat: Deseed the chili peppers, cut very finely, and fold in.
Garnish: Transfer the spiced yogurt to a nice bowl and decoratively sprinkle with nigella seeds, turmeric, and sweet paprika.
Serve: Serve chilled or let sit for 10 minutes to allow the flavors to develop. Especially delicious served with basmati rice, kitchari, or as a dip for vegetable sticks.
Ayurveda Tips:
Best time of day: Ideal for lunch or on hot days.
Constitution: Cooling for Pitta, stimulating for Kapha. Vata should reduce the chili or warm the dish slightly.
Variation: For a vegan version, simply use soy yogurt and coconut oil.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 130 kcal | 6.5% |
| Protein | 4.5g | 9.0% |
| Carbohydrates | 5.8g | 1.9% |
| Fat | 9.4g | 13.4% |
*Based on a 2000 calorie diet
