Achaari Dip
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.
Servings
1
Servings
1
Ingredients
For The Achari Mixture
For Serving
Instructions
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.
Recipe Notes

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.