With hung curd in my hand, I feel like a magician !! Really you can turn it around in so many different ways. Over time it has become my favourite ingredient. I use it for dips, for desserts, for kebabs, for marination and many more…
Hung curd makes the most amazing dips.
The Parsley-Garlic Dip is a delicately flavoured one. Parsley like the way it looks also has a bright sharp flavour and works as an enhancer to any dish.
The best way to use parsley is to dip it in warm water for just 10 seconds, rid the leaves of excess moisture and chop. The flavours of Parsley are enhanced once dipped in warm water. However never cut and dip in warm water. It should always be dipped in warm water and then chopped finely.
Parsley Garlic Dip
1 cup Hung Curd
2 cloves of Garlic
a small bunch of Parsley ( when chopped 2-3 tbsp)
Salt to taste
Freshly ground Black Pepper
1. Whisk the hung curd.
2. Finely chop parsley.
3. Mince the garlic.
4. Add parsley, minced garlic salt and pepper to the hung curd. Mix well to blend all ingredients.
5. Transfer in the serving dish, garnish with a sprig of parsley and serve.