Yoghurt pakora dipping sauce

Preparation info

  • Difficulty


  • Makes

    1 x 250 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Used in cooling drinks and refreshing dipping sauces such as this, as well as for marinating meats for the tandoor, yoghurt has long been an important part of Pakistan’s cuisine, thanks to its centuries-old Mughlai influences. The tandoor oven was in fact invented in Pakistan, so feel free to also serve this refreshing sauce with anything pulled out of the tandoor’s fiery depths.


  • 1 tablespoon crushed garlic
  • 1 tablespoon grated fresh ginger
  • 250 g (9 oz) plain yoghurt


Using a mortar and pestle, mix the garlic and ginger together.

Transfer to a bowl, add the yoghurt and mix well.

Use straight away, or spoon into a sterilised jar, seal and refrigerate. This sauce will keep in the fridge for 2 days.