Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.

Curry-Yogurt Dressing

olive oil

ginger

onion

garlic cloves, minced (2 1/2 teaspoons)

whole cumin seeds

coriander seeds

fennel seeds

yellow mustard seeds

allspice berry

turmeric

yogurt

salt

lemon juice

sugar

Heat oil in a medium skillet over medium heat. Add ginger, onion, and garlic, and cook, stirring often, until softened and beginning to turn translucent, about 9 minutes.

Meanwhile, process cumin, coriander, fennel seeds, mustard seeds, and allspice in a spice grinder until finely ground. Place in a food processor, and add onion mixture, turmeric, yogurt, salt, lemon juice, and sugar; process until smooth.

I'm not sure why the low rankings on this.....that said, I make it a little different. In my house we love this dressing for dipping fresh crudités. But instead of adding powdered [filtered]es I start with a good, quality curry paste. It's quicker and tastes so much better.

curry-yogurt dressing

Servings: 1

Author : Martha Stewart

Ingredients

Instructions

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