The Buddha Bowl Dressing
The Buddha bowl dressing is a bright and refreshing dressing with fresh green mint leaves enameled with a hung curd and olive oil base. The mustard powder gives it a beautiful hint of yellow color, a strong aroma and slight pungent flavor. When you taste this dressing you may not notice the mustard flavor instantly, but it does add to the overall flavor.
Mint is cool and the hot flavor of mustard balances the tastes very well. Hung curd gives a good creamy texture as a base. Also a healthier option to use.
I prefer this dressing during spring and summers. For winters I’d rather have the tahini based sauce.
Like any other thing, seasonal ingredients do play a very important role in making or breaking the constitution of our bodies. Summers, do ask for ingredients which cool us down and cut the heat. Winters on the other hand are the opposite. I do follow this mantra with full conviction.
This Buddha bowl dressing goes best with this Buddha bowl recipe here.
|2 ppl||5 min|
A beautiful yogurt based dressing for the Buddha bowl. The refreshing flavors of mint collaborate with mustard powder to give the best summer dressing for a perfect Buddha bowl.
- 1/2 cup mint leaves washed and separated from stem
- 1/2 cup hung curd
- 1/2 Tbsp Mustard powder
- 1/2 Tbsp caster sugar
- 1/4 Tbsp rock salt
- 1 Tsp vinegar
- 1/2 Tbsp olive oil extra virgin
- Sort the Mint leaves and wash them in cold water and through a sieve.
- In a mixer attachment, add the rest of the ingredients and hung curd.
- Grind well till everything comes together.
- You may add a bit of black /white pepper powder if you like. Thats optional.
- Keep this dressing in refrigeration,till serving.
- When you are just about to serve the bowl.Add the dressing over and serve.
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