This is a very unique dip that will go excellent with crackers/breads/even savory crepes. Gives you an Indian twist to anything you choose to eat this with. You can make this in less than 15 mins and the aroma will make your tummy growl 🙂
I am obsessed with Panch Phoran spice mix. It is great in Dals. I add it usually in Black-eyed peas and Kale Dal. In a dip, it is even yummier. One super special ingredient you need is curry leaves.Have you tried them? Lot of my Aussie friends try it raw and go, ‘How could someone eat this?’ It tastes amazing when you add it to hot oil and it’s infused.
You need:
- Roma Tomatoes-2 plump ones
- Curry leaves-2 sprigs
- Panch Phoran spice mix:
- Mustard seeds-1 tsp
- Cumin seeds-1 tsp
- Fennel seeds-1 tsp
- Nigella seeds-1/2 tsp
- Fenugreek seeds-1/2 tsp
- Dry red chili-1( I can’t eat spicy, probably 2 more for super spicy)
- Garlic-1 pod(sma
- Oil-1 Tbsp
Method:
- In a pan, heat oil, add the spice mix and turn heat to low-medium and let the spices roast. Add curry leaves and they start to pop. Keep roasting the leaves and add dry red chili and garlic.
- Once garlic is sauteed, add roughly chopped tomatoes, some salt and toss them until they are mushy
- Remove from heat, let them cool down and process until they come to a dip consistency. No water please.Tomatoes are enough to provide the dip consistency.
- Serve 🙂
Taking it to Angie’s FF#58
Panch Phoran Tomato Dip
Ingredients
- Roma Tomatoes-2 plump ones
- Curry leaves-2 sprigs
- Dry red chili-1 ( I can’t eat spicy, probably 2 more for super spicy)
- Garlic-1 pod(small)
- Oil-1 Tbsp
- Mustard seeds-1 tsp
- Cumin seeds-1 tsp
- Fennel seeds-1 tsp
- Nigella seeds-1/2 tsp
- Fenugreek seeds-1/2 tsp
Panch Phoran spice mix:
Instructions
- In a pan, heat oil, add the spice mix and turn heat to low-medium and let the spices roast.
- Add curry leaves and they start to pop. Keep roasting the leaves and add dry red chili and garlic.
- Once garlic is sauteed, add roughly chopped tomatoes, some salt and toss them until they are mushy.
- Remove from heat, let them cool down and process until they come to a dip consistency. No water please.Tomatoes are enough to provide the water content that's required.
- Serve 🙂
Notes
Process them a bit chunky, it's even tastier that way
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https://yesiamvegan.com/2015/03/06/panch-phoran-tomato-dip/
Perfect dip, have never tried panchphoran for chutney type…This looks great Charu!!!
Thanks Malar <3
Looks simple and delicious..I must try this..
You should <3
Lovely!
Thanks Elaine <3
Sounds flavorsome- love panch phoran spice there… 🙂
Thanks Chitz <3
This dip sounds super delicious, especially with a savoury crêpe! Thank you so much for sharing your dip at Healthy Vegan Fridays – it’s going to be featured this week =) I’m also pinning this to the Pinterest Board. I look forward to seeing what you share this week =)
Thanks for that Kimmy <3