Made with 5 different aromatic spices, coriander, and green chilies, this hung curd-based chilled dip will make your taste buds dance with joy and keep you craving for the next bite.

Preparation Time: 2 minutes

Cooking Time: 1 minutes

Makes: 1 cup

Ingredients

Hung Curd- ¾ cup

Fenugreek Seeds (Methi)- ¼ tsp

Mustard Seeds (Rai)- ¼ tsp

Cumin Seeds (Jeera)- ½ tsp

Fennel Seeds (Sauf)- ¼ tsp

Nigella Seeds (Kalonji)- ¼ tsp

Asafetida (Hing)- A pinch

Chopped Coriander- ¼ cup

Finely-Chopped Green Chilies- ½ tsp

Oil- ½ tsp

Powdered Sugar- ½ tbsp

Salt- To taste

For Serving:

Khakras, flat bread, or vegetable sticks

Method:

• Heat oil in a nonstick pan and add fenugreek, cumin, fennel, and nigella seeds.
• Sauté till they crackle.
• Add a pinch of asafetida and mix well.
• Let the mixture cool completely.
• Add coriander, chilies, and powdered sugar in a mixer and blend it to make a smooth paste. You can use 1 to 2 tablespoons of water if required.
• Mix this paste with the achaari mixture and whisk well.
• Refrigerate for an hour and serve chilled with khakras, flat bread, or vegetable sticks.