Achari dip

Hung curd 1 cup
Green chillies 2
Coriander leaves handful
Sugar 1/2 to 1 tsp
Salt to taste
Oil for tempering
Panch phoron(Fenugreek – 1/4 tsp, mustard seeds, fennel seeds, nigella seeds, cumin seeds 3/4 tsp each.
Asaesfotida 1 to 2 pinches
Whisk curd, add salt.
Heat oil add all ingredients mentioned under tempering. Cool the mixture. To the mixie jar add mixture, sugar, chillies, coriander leaves and grind to smooth paste. Add this paste to curd. Mix nicely.
Can be enjoyed with parantha, biscuts, tori’s and khakra.