The popular Indian spice ‘Khus-khus/Poppy seeds’ is also otherwise known as Maw seed. Though used in Indian curries or dry dishes, interestingly, this spice is tasteless by itself. The poppy seed, when ground to a paste is not very easy to get off the mixer/blender; yet, it is used as a paste or a light garnishing, in various cuisines like East-Indian cooking, Bengali dishes and also certain other Indian dishes. Another interesting factor is the use of poppy seeds in various fields like culinary purposes (viz., poppy oil, flavouring, garnishing etc), as birdseed and in paints, varnishes, soaps and various medicinal purposes. When I came across this chutney preparation it seemed interesting and all the more it tasted awesome when served as a dip with crispy crackers.
- Curd- 1 small cup (whipped well)
- Poppy seeds(soaked overnight) – 25 gm
- Garlic – 2-3 cloves
- Green chillies – 2-3( chopped fine)
- Sugar – 1 tsp
- Salt to taste
- Freshly crushed pepper corns
- A few poppy seeds and green chillies for garnish.
- Make a paste of poppy seeds, garlic and green chillies.
- Transfer it into a bowl and add sugar and salt to the paste.
- Mix it well with the whipped curd.
- Garnish it with green chillies, finely crushed peppercorns and poppy seeds.
- Serve as an accompaniment with nachos/crackers/salad sticks or relish with rotis.
Preparation Time: 10 minutes