Aachari dip

Name: Aachari dip
Cuisine: Indian
Ingredients: 3/4 cup hang curd; to taste Salt; 1/4 tsp fengreekseeds; 1/2 tsp cuminseeds; 1/2 tsp fennilseeds; 1/4 tsp nigellaseeds; 1/2 tsp oil; a pinch Asafoedia; 1/4 cup chopped coriendre; 1/2 tsp chopped green chIllis; 1/2 tbsp powder sugar; For serving; as needed Khakhras

Bhumika Gandhi @cook_9755604

Aachari dip

Bhumika Gandhi @cook_9755604

Saved

Ingredients

3/4 cuphang curd
to tasteSalt
1/4 tspfengreekseeds
1/2 tspcuminseeds
1/2 tspfennilseeds
1/4 tspnigellaseeds
1/2 tspoil
a pinch Asafoedia
1/4 cupchopped coriendre
1/2 tspchopped green chIllis
1/2 tbsppowder sugar
For serving
as neededKhakhras

Saved

Steps

1

For the aachari mixer
2

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.
3

When the seeds crackle, add the asafoetida and mix well.
4

Transfer the mixture into a deep bowl and allow the mixture to cool completely.
5

Add the coriander, green chillies and powdered sugar and blend in a mixer to smooth paste using 2 tbsp of water. Keep aside.
6

Combine the achaari mixture, curds and salt in a deep bowl and mix well using a whisk.
7

Refrigerate for at least 1 hour.
8

Serve chilled with khakhras.