We are starting a new week of Blogging marathon and my theme for this week is ‘Dishes made with Root Vegetables‘. Valli wanted us to pick 3 root vegetables from this list and cook 3 dishes for the week.
My first dish is with the most popular root vegetable, Carrot. It is widely used in many cuisines, especially in the preparation of salads. I always have carrots in my fridge and I add them to rice dishes, curries and even make chutney with it. The sweetness in carrots makes them perfect to use in sweet dishes as well, like carrot halwa or burfi or ice cream.
But today I have a yogurt dip with carrots. This recipe is from Bon Appetit magazine. I was intrigued by the use of carrot in a savory dip and so tried it to see for myself.
Original recipe used Vadouvan spice blend which gives this dip an amazing flavor and taste. Vadouvan spice is a French take on our very own curry powder. I made a batch of this spice blend using this recipe from Epicurious, but I think I might have burned it a little while baking, so it turned out not-so-good looking though it has great flavor. If you don’t have access to vadouvan, then use Madras curry powder instead.
After tasting this carrot-yogurt dip, it tasted a lot like the chutney I made with carrot. So it’s not only good to dip chips, veggies or crackers but also great with idlis, dosas and even rice. Store it in the fridge for 2~3 days and enjoy this spicy and delicious carrot dip.