achari dip recipe | healthy achar dip | Indian achari dip |

Category : Dips,Chutnies,Pickles | Veg/Non-veg : veg | Source : tarladalal
  • Prep Time
    2 mins
  • Cook Time
    1 mins
  • Serving
  • Share

3/4 cup hung curds (chakka dahi)

salt to taste

1/4 tsp fenugreek (methi) seeds

1/4 tsp mustard seeds ( rai / sarson)

1/2 tsp cumin seeds (jeera)

1/2 tsp fennel seeds (saunf)

1/4 tsp nigella seeds (kalonji)

1/2 tsp oil

a pinch of asafoetida (hing)

1/4 cup chopped coriander (dhania)

1/2 tsp finely chopped green chillies

1/2 tbsp powdered sugar



Source : tarladalal

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.

5. To make achari dip, combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.

6. Refrigerate for at least 1 hour.

7. Serve the achari dip chilled with khakhras.

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