Take thick curd and empty them into a muslin cloth which has been placed in a vessel. Tie a knot and hang it , so that the excess water comes out. Leave it for 25-30 minutes. Remove it and your Hung curd is ready. Remove the skin and cut the guava into small pieces and steam them for 10 minutes. Grind the steamed guava and pass it through a seive to get only the pulp of guava. Now add the guava paste, cumin powder, red chili powder, black salt and salt to the hung curd. Mix everything with a beater together to get a smooth paste. Guava dip ready.