Sour Cream and Onion Dipping Sauce

Volume

400ml.

Ingredients

- Curd (750ml -> 200ml)
- Fresh cream (1x what remains from curd)
- 2 tbsp chopped onion
- 3 tsp Salt
- 1 tsp Lime
- 1 green chilli
- Handful of chopped corriander

Other Requirements

- Vessels
- Thin cloth
- Rubber band
- Rope
- Place to hang curd

Steps to Prepare

1. Hang Curd

  1. Take a vessel, and a large piece of thin cloth. The cloth's fabric should be thin, with very fine holes, through which only water can pass. Place the cloth over the mouth of the vessel.

  2. Empty 750 ml of curd on the cloth (over the vessel).

  3. Pull the ends of the cloth together, and use a rubber band to ensure that the portion with the curd remains closed off at one end. Use the loose ends of the cloth, and a rope if need be to tied the cloth up somewhere so that the curd can hang. Ensure that it is hanging above a vessel, so that the water drips into the vessel.

  4. Hang the curd like this for about 4-5 hours (or longer) until there is no water dripping anymore.

2. Mix the Ingredients

  1. Take the cloth, with the curd down. Empty what remains (~200 ml of hung curd) into a vessel.

  2. Add the same volume (~200 ml) of fresh cream to the vessel with the hung curd, and mix them thoroughly.

  3. Add 3 tsp of salt so that the mix of hung curd and fresh cream has a creamy texture and a slightly sour, curd like flavour which comes out strongly.
  4. Add 2 tbsp of onion and mix.

  5. Then slit one green chilli open, and empty its seeds only into the sour cream mixture. The chilli can also be cut very fine and added to the sourc cream mix. For more spice, both of these can be done with more than one green chilli.

  6. Add a handful of chopped corriander. And add 1 tsp of lime juice, to strengthen the sour flavour.

  7. Mix the sour cream mix thoroughly and taste. Decide if any ingredients need to be added in greater quantities.

The dipping sauce is a great side for all mexican foods and chips.