Achaari Dip


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4/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
Added to 148 cookbooks
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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. 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 plain khakhras.
RECIPE SOURCE : Chips and DipsBuy this cookbook
3 reviews received for Achaari Dip
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
shreya_the foodieJanuary 04, 2011

Its hot and spicy, as you would expect. You can't have it just once, Its addictive.
3 of 3 members found this review helpful

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Helpful reviews for this recipe
Reviewed January 04, 2011by shreya_the foodie

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

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3 of 3 members found this review helpful
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Reviewed October 13, 2014by Krupali Shukla

I love this recipe,specially spicy achaar flavour and hung curd....

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Reviewed August 07, 2012by MaryZareah

The blend of spices is so perfect ,loved the combo .Thanks tarla ben for a spicy delight :)

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