Yoghurt pakora dipping sauce

Preparation info

  • Makes

    1 x 250 ml

    • Difficulty


    • Ready in

      15 min

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.