Achaari Dip


by
With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip will make your taste buds tingle with joy.


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Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated khakhras.

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Preparation Time: 
Cooking Time: 
Makes 1 cup
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Ingredients

Method
For the achaari mixture

  1. Heat the oil in a small non-stick pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds and sauté on a medium flame for 30 seconds.
  2. When the seeds crackle, add the asafoetida and mix well.
  3. Transfer the mixture into a deep bowl and allow the mixture to cool completely.
  4. Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.

How to proceed

  1. Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
  2. Refrigerate for at least 1 hour.
  3. Serve chilled with khakhras.
RECIPE SOURCE : Chips and DipsBuy this cookbook
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 on 13 Oct 14 03:04 PM


I love this recipe,specially spicy achaar flavour and hung curd....
 on 07 Aug 12 10:40 AM


The blend of spices is so perfect ,loved the combo .Thanks tarla ben for a spicy delight :)
 on 04 Jan 11 06:33 PM


Its hot and spicy, as you would expect. You can't have it just once, Its addictive.