by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1/2 cup of thick yogurt (I used Turkish yogurt, similar to Greek yogurt) Ask a question about this ingredient
50 g fresh coriander leaves, washed Ask a question about this ingredient
25 g fresh mint leaves, washed Ask a question about this ingredient
1 - 2 garlic cloves, without skin Ask a question about this ingredient
1 green chilli pepper or 1/2 jalapeno Ask a question about this ingredient
Caster sugar, to taste Ask a question about this ingredient
Salt, to taste Ask a question about this ingredient
1 medium cucumber (optional) Ask a question about this ingredient
Vegetables to serve - pepper stricks, cucumber fingers, cauliflower and broccoli florets, carrot sticks Ask a question about this ingredient
In a mortar and pestle or food processor, make a paste of the coriander and mint leaves, garlic cloves and chilli pepper. You will need to add the chilli in little bits to control the heat,
Ask a question about this stepSeason the herby paste with sugar (starting with 1/2 a teaspoon) and adjusting to taste. Season with salt to balance flavours - it should be a touch sweet, well salted and pleasantly hot. Stir the green paste into the yogurt, taste and adjust the sugar and salt and use as is/refrigerate. Alternatively, continue to the next step.
Ask a question about this stepIf adding cucumbers, skin it (if you like) before grating. Sprinkle a pinch of salt on the grated cucumber and place it in a colander to drain for 15 minutes so the liquids are drawn out.
Ask a question about this stepStir into the yogurt-herby mix. Refrigerate till ready to serve. Then pack a platter with the vegetables and chomp away
Ask a question about this step
Merrill is a co-founder of food52.
Love making this.