Achari Dip

Achari dip, as the name suggests, is made of pickling spices that are a popular combination of whole spices in the North Indian pickles.

Use of mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek is very popular in picking. The whole spices are dry roasted and powdered to an almost fine consistency to make aromatic achari masala.

Achari masala is also used in flavouring vegetables, paneer, etc. used for making curries such as Achari Paneer. Achari Dip is one such preparation where hung curd is flavoured with achari masala. The masala adds a unique aroma and flavour to any dish.

Achari Dip can be served as an accompaniment with raw veggie fingers as appetizers, with cutlets, and tikkis too. A little runny consistency of this dip can also be used as salad dressing for adding an Indian flavour to it. In which case, use thick curd instead of hung curd.

Achari Dip Recipe

Makes 1/2 cup dip
1 Cup = 240 ml

Ingredients:

  • For achari masala powder:
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds/ saunf – 1 tsp
  • Nigella seeds/ kalonji – 1/2 tsp
  • Fenugreek seeds/ methi dana – 1/4 tsp
  • Others:
  • Hung curd – 1/2 cup
  • Salt – 1/8 tsp approx.

Instructions:

1) Heat a pan on low flame. Add mustard seeds, cumin seeds, fennel seeds/ saunf, nigela seeds/kalonji, and fenugreek seeds/ methi dana. Saute for 2-3 minutes until the seeds turn aromatic. Do not let them turn brown. Turn off heat. Allow to cool down to room temperature.

2) In a small blender jar, grind to almost fine powder. Keep aside.

3) Take curd in a bowl. Whisk to a smooth consistency.

4) Add salt and the achari masala powder. Mix well.

If you happen to try this Achari Dip Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles . To see more of my work, follow me on

Have a great day!
Love
M❤️

Leave a comment