Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: superdee on February 28, 2005, 07:50 PM
-
I would love to get a recipe for the dipping sauce for pakora. Not the mint sauce - the pink coloured one.
-
Recipe: Pakora Dipping Sauce Tamarind
Pakora Dipping Sauce - Tamarind
1/4 pound tamarind pulp
1 teaspoon salt
1/4 teaspoon red chili powder
2 teaspoons sugar
1/2 cup water
Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle.
If its already ground, then just mash it and mix other ingredients.
-
Hi, This is the recipe they use in restaurants. The ingredients may seem bizaar, but, it works!
250 ml natural yoghurt
salt to taste
1 level teaspoon chilli powder
1 level teaspoon mint sauce
7 tablespoons tomato ketchup
Mix all ingredients together and voila!
-
This is the ingredient list I was given when I asked in restaurant (unfortunately they didn't specify quantities, but I tried it with these amounts and the result was exactly the same to my taste).
3 parts tamarind pulp (strained)
1 part sugar
1part tom ketchup
1 part roast garlic (cloves roasted dry in their skins for 15-20 mins, then mashed with a fork)
half a part mint sauce
salt to taste
Combine all the ingredients
If you want it "authentic" red add a touch of coloring.
-
1x large onion
1x teaspoon of salt
1x tablespoon of hot chilli powder (adjust to suit taste - i like 'em spicy)
1x tablespoon of mint sauce
6x tablespoons of tomato sauce
Red food colouring
dash of lemon juice
Peel and very finely chop/dice the onion, place in a bowl, add the salt, chilli powder, mint sauce, tomato sauce and lemon juice
Mix well (a hand blender is good for chopping the onions up even finer), add food colouring to give it that glow in the dark vivid bright red colour
Dilute mixture with water to suit
-
Looks like my BIR favourite. Thanks for this one.
-
An alternative...
3 heaped teaspoons hot chilli powder (adjust to own taste)
1 teaspoon mint sauce
1 teaspoon lemon juice
4 teaspoons tomato ketchup
1 teaspoon tomato puree
2 desertspoons water (to thin mixture, adjust to suit)
-
Heres my Pakora sauce
2 tsp chili powder
1 tsp mint sauce
4 tsp tomato ketchup
half tsp tomato puree water to 1 part tomato 3 parts water
150 g plain yogurt - ie. 1 small carton
1 or 2 drops of red food colour depending on the colour you want
water to dilute if you want the sauce to be more runny
mix all together and refrigerate until needed ( the same day)
best, Rich
-
They all look really nice, but I have never tried this sauce before until last Thursday when I just dropped into a local Indian Restaurant on the way out of work.
I had this with my poppadoms, (I'm sure they serve the same thing with Pakora's too), but the one I had was a lot darker than these, it was more of a claret colour, and at first I could not make out what the taste was, butlooking at these sauces now it all makes sense :)
I will try some of these sauces as this is new to me and as one who doesn't normally like tamarind, I was really impressed.
Good post guys :)
-
1x large onion
1x teaspoon of salt
1x tablespoon of hot chilli powder (adjust to suit taste - i like 'em spicy)
1x tablespoon of mint sauce
6x tablespoons of tomato sauce
Red food colouring
dash of lemon juice
Peel and very finely chop/dice the onion, place in a bowl, add the salt, chilli powder, mint sauce, tomato sauce and lemon juice
Mix well (a hand blender is good for chopping the onions up even finer), add food colouring to give it that glow in the dark vivid bright red colour
Dilute mixture with water to suit
This tastes exactly like the spicy red onions served with poppadums at my local BIR. Really good. Can't say i've tasted spicy onions, pakora or pakora dipping sauce when i've been in Scotland though. Next visit, i'll give em a go. Am tempted to try so of the highly rated recipes though as many agree they are so close to the real thing ;D ;D
-
They all look really nice, but I have never tried this sauce before until last Thursday when I just dropped into a local Indian Restaurant on the way out of work.
I had this with my poppadoms, (I'm sure they serve the same thing with Pakora's too), but the one I had was a lot darker than these, it was more of a claret colour, and at first I could not make out what the taste was, butlooking at these sauces now it all makes sense :)
I will try some of these sauces as this is new to me and as one who doesn't normally like tamarind, I was really impressed.
Good post guys :)
I thought exactly the same as you 976. Soon as i read the recipe it all made sense. And damn good it tastes too :P. The sauce in my neck of the woods is also claret red - copious amounts of food colouring obviously.
-
Hi Curryhell try the below recipe for spicy onions - real deal and very easy to make
http://www.curry-recipes.co.uk/curry/index.php?topic=3897.msg35306#msg35306 (http://www.curry-recipes.co.uk/curry/index.php?topic=3897.msg35306#msg35306)
-
Hi Curryhell try the below recipe for spicy onions - real deal and very easy to make
http://www.curry-recipes.co.uk/curry/index.php?topic=3897.msg35306#msg35306 (http://www.curry-recipes.co.uk/curry/index.php?topic=3897.msg35306#msg35306)
If you tell me this is the real deal for Glashow spicy onions Gazman i'll give it a go I have some friends from Glasgow who rave about their spicy onions!! Let them be the judges :D
-
believe me curryhell it is - i have been eating curries from Glasgow for 25 yrs - its the real deal - follow the recipe exactly - u wont be dissapointed my friend
-
believe me curryhell it is - i have been eating curries from Glasgow for 25 yrs - its the real deal - follow the recipe exactly - u wont be dissapointed my friend
Can't get much of a better recommendation than that. I look forward to sampling proper Glasgow pakora sauce Gazman :D
-
U have misread mate - its for spicy onions? I do have the original pink pakora sauce but still still searching for the red 1
-
Hi
Gazman - have you posted the recipe for the pink pakora sauce??? would like to try :)
Barry
-
Will do tomorrow