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You are here: Home / Thermomix / Indian Style Yoghurt Dipping Sauce and / or Dressing

Indian Style Yoghurt Dipping Sauce and / or Dressing

09/11/2020 by Gina Leave a Comment

I have always loved Indian food!  And I remember in my early 20’s attending an Indian Vegetarian Cooking Class in my local area of the Northern Beaches in Sydney.

At that class we made a cooked yoghurt sauce to serve with our veggies.  The sauce was delicious, but what I didn’t like so much is that you had to be super careful when cooking it as it was prone to splitting.  Whilst that didn’t alter the taste of the sauce at all, it was not a great look.

Then on Dani Valent’s site recently (see here) I saw an amazing Indian chef make a cooked yoghurt sauce in which he added chickpea flour to stop it splitting.  I thought that was a fantastic idea, so added that to my sauce mixture and this recipe is the result. The more chickpea flour you add, the thicker it will be, so the amount in this recipe is what I finally settled on which gave me the perfect thickness for my use.

This recipe makes quite a lot but it keeps well in the fridge for at least a week, and can be used in a variety of ways:

  • As a dipping sauce it is perfect with any type of Indian nibble (consider Tandoori chicken, any type of baked or fried filled pastry, or kebabs), or serve simply with cut up veggies on a platter, or sourdough or other bread of choice broken into pieces for people to dunk into the sauce;
  • It is great with any type of meat or veggie pattie, served on the table for people to help themselves to; and
  • As my family eat baked veggies and salads a lot, we use it as a dressing drizzled over these types of dishes too.

Another added benefit of this sauce is that it is gluten free so that ticks a box for some people.

I have used a commercial Tandoori paste (I like Pataks see here) but you can also make your own if you wish.

Yoghurt, chickpea flour, Tandoori paste, sugar and salt in the ™ bowl and blended for 10 seconds
200g water added and mix is blended for 10 seconds
Final 200g water added and mix is blended for a final 10 seconds

Mixture is cooked for 20 minutes, before adding 1 tbls of lemon juice
Sauce served as a dipping sauce
Sauce served as a dressing over baked veggies


Indian Style Yoghurt Dipping Sauce and / or Dressing
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 

Sauce served as a dressing over baked veggies

Author: Gina @ The Passionate Pantry
Serves: 700g
Ingredients
  • 300g plain Greek yoghurt
  • 50g chickpea flour
  • 50g coconut sugar, or plain dark brown sugar
  • 40g Tandoori paste
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt

  • 400g water (add in two lots of 200g each time)

  • 1 to 2 tbls lemon juice
Instructions
  1. Place yoghurt, flour, sugar, paste and salt into TM bowl and blend 10 seconds / speed 5
  2. Add 200g water and blend 10 seconds / speed 5
  3. Add final 200g water and blend 10 seconds / speed 5
  4. Scrape around bowl
  5. Cook 20 minutes / 100 degrees / speed 2
  6. Add 1 tbls lemon juice and blend 10 seconds / speed 3
  7. Check for seasoning and add more lemon juice and salt if preferred
  8. Pour sauce into a bowl and allow to cool for an hour to room temperature
  9. Decant sauce into a glass jar (I place it into 2 glass jars so that I can keep one in the fridge while I am using the other) and store in the fridge where it will keep for up to a week
  10. Use as desired
  11. NB: As the sauce sits in the fridge you may see a small amount of liquid come to the top of your container, just stir that through before serving
Notes
This recipe makes quite a lot but it keeps well in the fridge for at least a week, and can be used in a variety of ways:

1. As a dipping sauce it is perfect with any type of Indian nibble (consider Tandoori chicken, any type of baked or fried filled pastry, or kebabs), or serve simply with cut up veggies on a platter, or sourdough or other bread of choice broken into pieces for people to dunk into the sauce;
2. It is great with any type of meat or veggie pattie, served on the table for people to help themselves to; and
3. As my family eat baked veggies and salads a lot, we use it as a dressing drizzled over these types of dishes too.

I have used a commercial Tandoori paste but you can also make your own if you wish
3.5.3251

 

 

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Filed Under: Dairy, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Thermomix, Vegan, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
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Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

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