Anyone have a recipe for the yellow/orange creamy sauce often served with Onion Bhajis?

Question

You know the one - usually from curry-houses - yelllowy-orange, slightly sweey and creamy/yogurty. It's frequently served with onion bhajis and other pakoras.

Name, recipe?

Thanks lots. Moll.

I think these are guesses, aren't; they? The sauce is sweeter than you'd get from yogurt, mint with/without turmeric.

Moll

Answer 1

This sauce is not traditionally Indian:

but it's yogurt, sour cream, a little tamarind & curry powder

Answer 2

This Site Might Help You.

RE:
Anyone have a recipe for the yellow/orange creamy sauce often served with Onion Bhajis?
You know the one - usually from curry-houses - yelllowy-orange, slightly sweey and creamy/yogurty. It's frequently served with onion bhajis and other pakoras.

Name, recipe?

Thanks lots. Moll.

Answer 3

It's kind of like the above, but uses either pureed mango or mango chutney.

Have a look at:

http://www.cr0.co.uk/curry/index.php?topic=743.msg6921

Enjoy!

Re. below...Dahi Vada is a fairly generic dish with a dip which varies considerably. I think the question was specifically about the sauce served in curry-houses, regardless of what makes "Onion Bhajis" acceptable to the western palate.

If you are indeed looking for the one you describe, the other answers (probably with the mango) will be close, though I'm sure actual recipes vary considerable. Sure, try the palm sugar (jaggery) too. It's easily available at Asian shops - Indian/Thai/Chinese.

kp

Answer 4

When I make sauce/gravy on the side of somethng I ususally use the pan droppings from what ever I was cooking. If you are roasting chicken, try to get some of the natural juices from the chicken and put it in a pan, then add garlic, salt pepper, 1 can of chicken broth and let simmer. Then add some flour into a cup with a little bit of water to make a rue. stir it until its almost the consistancy of glue. poor into the mixure and it will thicken up. You dont need a whole lot of the rue maybe like 2 tbsp. That would be YUMMMY!! Good luck.. (Hey Im pregnant, & now you've got me all hungry now!!)

Answer 5

I wondered about this for a long time, its minty, but also hot, and also sweet. I eventually found a product in the UK called Mint Chutney Special by a company called Kohinoor, marketed by a company called Indo European Foods Ltd. of London. I bought mine in Somerfields.

This when mixed with yogurt creates the mint sauce that is found in Indian restaurants. To create the version you describe I mix in to 500g of yogurt a tablespoon of sweet mango chutney in addition.

This is very good with poppadoms as well as bhajis and pakoras. It also can be used as a dip for vegetable crudites

Can I also suggest yogurt with a tablespoon of the salty Lime pickle and an equal amount of mango chutney.

Answer 6

It is a cheap version of yogurt sauce, served in India with a dish called "Dahi-Vada". The original yogurt recipe in India calls for thick yogurt, roasted and crushed cumin seeds, coriander seed powder, salt, chili powder topped with rich syrupy date/jaggery sweet chutney and finely chopped coriander leaves. The version I saw at curry houses in uk is watery and they add saffron colour to give it a rich look. In India this kind of sauce is never given with Bhajia's or pakoras. It is served in curry houses, probably to make bhajia's palatable to western taste buds.

Answer 7

So here's the beauty of the question... Lots of answers and many radically different. So the question still stands. In the UK "curry houses", the sauce is surprisingly consistent, yet all we have here is guesses...

Answer 8

Its mint sauce and comes in various different colours depending on the restaurant but Im not sure how to make it except it has yoghurt.

Answer 9

Best thing to do is to ask someone at your local indian restaurant for that recipe and they will be happy to give it to you or maybe you'll probably have to buy it from those indian stores in tooting, wembley, croydon. hounslow etc.

Answer 10

live yogurt touch of lime orange ginger mixed