Cucumber capsicum dip
Sour cream with crunchy cucumber, peppers, carrot and cumin. Makes 1½ cups
A crunchy, raita-like dip of sour cream packed with cucumber, coloured peppers, carrot and onion, with fresh coriander, green chilli and cumin. Chill it for a few hours so the flavours blend. Serve it with rice, naan or pitta.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 cup sour cream1 cup; see the sour cream dip recipe, or use ready-made sour cream
- 1 onionsmall, chopped
- 3 tbsp mixed coloured capsicums (peppers)chopped
- 1 cucumbermedium, grated or diced
- 1 carrotchopped
- 3 tbsp fresh corianderchopped
- 1 green chillifinely chopped
- ½ tsp ground cuminor to taste
- ½ tsp saltor to taste
Shop this recipe on Amazon
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: If you grate 1 cucumber, squeeze out some of the water so the dip isn't runny.
Step 2: Mix 1 cup sour cream, 1 onion, 3 tbsp mixed coloured capsicums (peppers), the cucumber, 1 carrot, 3 tbsp fresh coriander, 1 green chilli, ½ tsp ground cumin and ½ tsp salt well together.
Step 3: Chill for 2–3 hours. Serve with rice, naan or pitta.
150 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cucumber capsicum dip take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sour cream?
- Greek yoghurt, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
