Achaari Dip


  • 1/2 Of teaspoon oil
  • 1/4 Teaspoon fenugreek (methidana) seeds
  • 1/4 Teaspoon mustard seeds (sarson)
  • 1/2 Teaspoon cumin seeds (jeera)
  • 1/2 Teaspoon fennel seeds (saunf)
  • 1/4 Teaspoon nigella seeds (kalonji)
  • A pinch of asafetida (hing)
  • 3/4 Cup whisked hung low-fat curds
  • 1/4 Cup chopped coriander (dhania)
  • 1/2 Teaspoon finely chopped green chilies
  • Saltaccording to taste
  • Sugar according to taste
  Directions: Heat oil in a non-stick pan; mix fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds and add to the heated oil in pan.On crackling of above mix, add the hing and sauté on a medium flame for 15-20 seconds. Remove pan from gas and let the mixture set.Now mix this roasted spices with coriander, chopped green chilies, salt and sugar and using little water blend to fine paste using blender or mixer.Add curds and mix well. Refrigerate and serve.

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