Achar Dip, Achari Dip Video by Tarla Dalal

Achar Dip, Achari Dip Video by Tarla Dalal

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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.

Recipe Description for Achar Dip, Achari Dip

Preparation Time: 
Cooking Time: 
Makes 1 cup
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For Achar Dip
3/4 cup hung curds (chakka dahi)
salt to taste

For The Achaari Mixture
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

For Serving With Achar Dip


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.

How to proceed to make achar dip

  1. To make {span class="bold1"}achari dip{/span}, 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 the {span class="bold1"}achari dip{/span} chilled with khakhras.
See step by step images of Achar Dip, Achari Dip recipe
RECIPE SOURCE : Chips and DipsBuy this cookbook


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