© 2017 by Gauri Jayaram. Crafted & Curated by Brand/brunch

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Condiment Series | Caramelised Onion-n-Hung Curd Dip | Dip

July 12, 2018

 

 

The perfect sweet and sour balance - The sweetness of the caramelized onions and the tangy hung curd !!

I'm a big fan of onion dip and more so the caramelized onions. It usually is very difficult for me to resist the temptations to just polish off the onions before I add them to the dip. You can make an entire batch and store in the refrigerator. This way the onion dip takes only a few minutes to put together. It's well matched with chips, diet chips, nachos or chicken nuggets. (These are my favourites, you can of course serve the way you like)

 

 

 

Caramelised onions also are amazing when added to meat sauces.

Coming back to the dip, it is a party favourite with friends literally digging their fingers in :-)

 

 

 

Hung Curd Caramelized Onion Dip

 

Ingredients

 

200g Hung Curd

3 Red Onions

1 tbsp Cider Vinegar

2 tsp Cooking Oil

1 tbsp Brown Sugar

Freshly ground Black Pepper

Salt to Taste

 

 

Directions

 

1. Finely chop the onions.

 

2. Heat the oil in a frying pan. Add the onions and cook till they start browning. This should take about 8-10 minutes. Keep the flame medium, you don't want those onions to become very dark at this stage.

 

3. After about 10 minutes,  add in salt, sugar and vinegar. Make sure at any point in time the onions do not catch at the bottom of the pa. If you see that to start to happen you can give it a light splash of water and lower the flame, then increase it again. You need to cook the onions till the onions reduce in volume and are completely cooked through and have a glaze.

 

4. Once onions are done. Remove from heat and let it cool down to room temperature. You can always make a stock of caramelized onions and store in the refrigerator for upto a month.

 

5. Once the onions have completely cooled down, whisk the hung curd, add the salt, black pepper and the caramelized onions. Mix it well.

 

6. Serve.

 

 

 

 

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