Any grilled food is incomplete without a dip. Green dip adds fiber, color and taste to any grilled starter. Silky smooth and finger-licking dips are crowd pleasers for sure. For vegetables and meat grills, I use curd/yogurt as base. For fish grills, I prefer cashewnut as base and avoid curd/yogurt. I have given both dip recipes (with and without curd) in this post, along with videos.
Green dip with curd
Prep time
Total time
Serves: 4
Ingredients
To grind:
- Mint leaves - 15 or ¼ cup(chopped)
- Coriander stalks with leaves - 15 or ½ cup(chopped)
- Green chillies - 2 to 4
- Ginger - small piece
- Thick Curd - 1 tbsp
- Rock salt - ¼ tsp+
- Whole roasted cashews - 10 (Optional)
To mix:
- Curd - ½ cup
- Lemon juice - few drops
Instructions
- First add all ingredients given under "To grind" to a small mixie jar and grind to smooth paste.
- Take ½ cup curd in a bowl and whisk well until smooth.
- Add ground green paste to whisked curd and mix well.
- Optionally, you shall rinse mixie jar with lil water and add. Mix well.
- If your curd is not sour, add few drops of lemon juice and mix well. Lemon elevates the sourness and yields good taste.
Above recipe is green dip with curd and below recipe is green dip without curd. If you want to avoid curd or go vegan, you shall refer to below recipe. Both dip recipes are creamy and delicious sides for grilled food.
Green dip without curd
Prep time
Total time
Serves: 4
Ingredients
- Whole raw cashewnuts - 20
- Green chillies - 2 to 4
- Garlic - 1 clove
- Coriander stalks leaves - 5
- Mint leaves - 5
- Salt - ¼ tsp
- Lemon juice - 1 tsp
Instructions
- Add water to 20 raw, whole cashews, until immersing level and soak for 10 to 30 mins.
- After half an hour, drain the water and add soaked cashews to a small mixie jar.
- Add 2 to 4 green chillies as per your spice level.
- Add 1 garlic clove.
- Add 5 stalks of Coriander leaves and 5 mint leaves.
- Add ¼ tsp Salt and 1 tsp Lemon juice.
- Grind without adding water.
- Then, add 2 to 3 tbsp water and grind to smooth paste.
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