Introducing my Labneh Dip with Green Chili Thecha – it’s spicy but also cooling at the same time. The yogurt and chilli come together beautifully to challenge your taste buds – making it a delicious summer time dip!
I often make this dip when I entertain friends and family for two reasons – Firstly, this dip is delicious and gets my guests hooked. Secondly, it is easy to prepare everything you need for this dip, is sitting right in your pantry- Hung curd, cloves, chilli, garlic, coriander, lemons and salt.
It’s also a versatile dip to serve as a snack, it goes well with bread, veggies and kebabs.
| Servings | 3 – 4 persons |
| Course | Appetizer |
| Preparation Time | 10 minutes |
| Cook Time | 1 minute |
Ingredients for the Labaneh Dip(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Hung curd (2-3 cups of curd hung overnight gives 1 cup of hung curd) |
| Salt to taste | |
| 1 No. | Lemon juice |
Ingredients for the Green Chili Thecha(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 6 – 8 | Green chilies |
| 5 – 6 | Cloves of garlic |
Ingredients for Garnish(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 – 2 tbsp | Oil |
| A handful of | Mint leaves |
| A handful of | Coriander leaves with thin stems |
| 2 – 3 | Green chilies |
Instructions for the Green Chili Thecha |
|
| 1 | Pound the green chili and garlic cloves together. (It should be coarsely ground). Alternatively you can use a blender and coarsely grind the same. |
Instructions for the Labaneh |
|
| 1 | Mix the hung curd, salt and lemon juice. |
| 2 | Add in 1 – 2 tbsp of the thecha prepared above. (increase or decrease quantity as per your taste) |
| 3 | Chill the labaneh for 1 – 2 hours. |
Instructions to serve |
|
| 1 | Heat oil in a tadka pan. |
| 2 | Fry the coriander and mint leaves. |
| 3 | Fry the green chilies. |
| 4 | Garnish the thecha labaneh before serving with the friend green chilies and fried leaves. Serve with pita bread. Chips and crudités. |
