After I came back to the states, I still remembered the the awesome taste of the dip/tambli. So decided to make it but did not want to use cream. To keep it healthy, I used some fat free greek yogurt. That way I could enjoy the dip as much as I wanted and enjoy it without any guilt.
The beauty of this dish is that you can serve it a number of ways. If you keep the consistency thick, it can be served as a dip. If you make it little runny, it can be served as a Raita acting as an accompaniment to rice. Besides using greek yogurt , I have used milk to adjust the consistency of the dip.
- Carrot (grated) : 1 cup heaped
- Onion (finely chopped) : 1/2 cup
- Green chillies (slit lengthwise) : 3
- Cilantro leaves (finely chopped) : 2 tbsp
- Ghee / Clarified butter : 1 tbsp + 2 tsp
- Cumin seeds : 1/4 tsp
- Mustard seeds: 1/4 tsp
- Urad dal / black gram dal : 1/4 tsp
- Curry leaves : 4-5
- Dry red chillies (broken) : 2
- Asafoetida / hing : 1/4 tsp
- Fat Free Greek Yogurt : 1 cup ( You can very well use thick yogurt or hung yogurt instead)
- Milk : 1/4 cup (or as much needed to attain the desired consistency)
- Salt and pepper as taste
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Keep all the ingredients ready.
- Heat 1 tbsp of ghee in a pan. When hot add the onions and the green chillies. When the onions turn translucent, add the carrots . Saute until the carrots turn soft and tender. Add some crushed pepper and salt as per taste .Once done, turn off the heat and set it aside to cool.
- Once the carrot mixture has cooled, add the chopped cilantro to it. Add in the greek yogurt and mix well.
- Add milk little by little until you achieve the desired consistency.
- To prepare the tempering, heat 2 tsp of ghee. When hot, add the cumin seeds, urad dal, mustard seeds, dry red chillies and curry leaves. When the seeds start to splutter, add the asafoetida. Turn off the heat. Add this tempering to the carrot-onion-yogurt mixture.
- Serve with toasted pita bread or as an accompaniment to rice.