A spicy-fresh herb cream with cilantro, ginger, yogurt and a hint of coconut – light, aromatic and versatile. Ideal as a summer dip, bread spread or accompaniment to Dal, Kitchari and vegetable dishes.
Ingredients (for approx. 4 servings)
Base:
1 bunch fresh cilantro (roughly chopped)
½ bunch parsley
3 tbsp fresh ginger (peeled & chopped)
1 tbsp lemon juice (freshly squeezed)
5 tbsp organic yogurt (e.g. cow, goat or plant-based)
3 tbsp coconut flakes
1 tbsp whole cane sugar or date syrup
For Seasoning & Garnish:
as needed salt
1 small red chili pepper (very finely diced)
Preparation (approx. 10 minutes)
Blend: Process cilantro, parsley, ginger, lemon juice, yogurt, coconut flakes and sugar in a blender until smooth.
Season: Season to taste with salt and transfer to a small bowl.
Serve: Garnish with finely diced paprika pieces – serve immediately or chill briefly before serving.
Ayurveda Tips:
Best Time of Day: Optimal at midday or as a light evening dip.
Constitution: Balancing for all Doshas – cilantro calms Vata and Kapha, while the cooling yogurt base harmonizes Pitta.
Tip: If you prefer less spice, you can omit the chili and refine it with a bit of lemon juice and additional cardamom.
Nutritional Values per Serving (approx. 50 g)
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 60 kcal | 3.0% |
| Protein | 1.5g | 3.0% |
| Carbohydrates | 4.7g | 1.6% |
| Fat | 3.8g | 5.4% |
*Based on a 2000-calorie diet
