Curried Yogurt Dip Recipe

Name: Curried Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain whole-milk yogurt (16 ounces), preferably Greek; 6 tablespoons vegetable oil; 1 teaspoon brown mustard seeds; 20 fresh curry leaves, plus more for garnish; 2 teaspoons grated peeled fresh ginger; 10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole); 1 teaspoon turmeric; 2 teaspoons coarse salt; 1 teaspoon sugar; Store-bought papads and dried persimmons, for serving (optional)

Servings: persons

1
Put the yogurt in a medium bowl.
2
Heat 1/4 cup oil in a small skillet over medium-high heat until hot.
3
Add 1/2 teaspoon mustard seeds.
4
Cook, shaking, until the seeds pop, about 45 seconds.
5
Add the curry leaves; cook until starting to wilt, about 1 minute.
6
Add the ginger and chopped chiles.
7
Cook, stirring, 30 seconds.
8
Stir in the turmeric.
9
Pour the mixture over the yogurt.
10
Stir in the salt and sugar.
11
Transfer to a serving dish.
12
Heat 2 tablespoons oil in a small skillet over medium-high heat until hot.
13
Add 1/2 teaspoon mustard seeds and the whole chiles.
14
Cook, shaking, until the seeds pop, about 45 seconds.
15
Garnish the dip with the chile mixture and curry leaves.
16
Serve with papads and persimmons, if desired.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups plain whole-milk yogurt (16 ounces), preferably Greek, 6 tablespoons vegetable oil, 1 teaspoon brown mustard seeds, 20 fresh curry leaves, plus more for garnish, and more.

Yes, Curried Yogurt Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Curried Yogurt Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions