Hung Curd Dip

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Hung curd is a versatile ingredient and can be used to make a number of dishes. It is low in fat and rich in calcium. It is a healthier option to mayonnaise and cheese dips.


  • Curd: 1 cup
  • Cucumber: 1 inch piece, finely chopped
  • Tomatoes: ¼, deseeded and finely chopped
  • Capsicum: 1 small piece, finely chopped
  • Onion: ¼, finely chopped
  • Salt to taste
  • Black pepper to taste
  • Oregano or fresh/dried basil

  1. First take the curd and hang it in a fine sieve(jaali) or muslin cloth for 4-5 hours so that all the water drains out and a thick paste of curd is left behind.
  2. Transfer into a bowl.
  3. Add all the above finely chopped vegetables in it.
  4. Season with salt, black pepper and oregano.
  5. Mix well to turn into a thick paste and serve.

DCN Tip:
The hung curd alongwith the seasoning but without the chopped vegetables can be used as a dressing for salads and easily replicates readymade dressings sans any preservatives.
Ensure that the curd is well drained out and has a pasty consistency. At times, you may need to hang it longer.
To make sure that the curd does not go sour in the summer season, you may keep the sieve/muslin cloth inside the refrigerator, for the curd to drain.

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