Herb and Nut Dip

Recipe by
Total Time:
15-30 minutes
Serves:2 cups
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

Take a look at more Dips-Spreads Recipes. You may also want to try Basic Mayonnaise Sauce, Sweet Corn Relish , Homemade Mango Jam, Hummus with Carrot and Celery Sticks

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Ingredients

  • 2 tbsp - boiled peanuts
  • 1 tbsp - pine nuts
  • 1 tsp - sunflower seeds, peeled
  • 1 tsp - white sesame seeds
  • 1 tsp - black sesame seeds
  • 1 - tomato, firm and ripe
  • 1 - sprig mint leaves
  • 1 - small piece tamarind
  • 1 stalk - curry leaves
  • 1 sprig - coriander leaves
  • 1 flake - garlic, peeled
  • 1 tsp - jaggery
  • 1/2 tsp - sambhar masala powder
  • 1/2 tsp - red chilli powder
  • 5 to 6 - peppercorns
  • 1/2 tsp - cumin seeds
  • 2 to 3 pinches - asafoetida
  • 1 - red chilli
  • 1 - small onion
  • 1 tsp - urad dal
  • 1 tbsp - oil
  • Salt to taste.

How to Make Herb and Nut Dip

  • Heat a pan, dry roast cumin and peppercorns. Roast till strong aroma exudes.
  • Crush to a fine powder, keep aside.
  • Heat oil in same pan, add urad dal, onion, chilli, stir-fry for 2-3 minutes.
  • Microwave or blanche whole tomato till soft.
  • Peel off skin, put in a small electric mixie.
  • Add fried onion mixture to tomato.
  • Add all other ingredients except peanuts, pine nuts, sunflower and sesame seeds.
  • Grind to a fine paste.
  • Crush peanuts, pine nuts, coarsely.
  • Add to mixture, fold in both sesame seeds and sunflower seeds.
  • Stir to mix, serve cold.
  • Serve with soup sticks, canapes, etc.

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