Achar Dip, Achari Dip
by Tarla Dalal
Added to 229 cookbooks
This recipe has been viewed 89685 times
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.
This dip is also nice to serve at parties to complement starters like Kebabs and Tikkis .
- 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.
- When the seeds crackle, add the asafoetida and mix well.
- Transfer the mixture into a deep bowl and allow the mixture to cool completely.
- Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
- Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
- Refrigerate for at least 1 hour.
- Serve chilled with khakhras.
Nutrient values per tbsp
|Vitamin A||65.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0.8 mg|
|Folic Acid||1.2 mcg|
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