Mint Sauce for Poppadoms
The mint and yoghurt sauce that Indian restaurants serve with poppadoms is one of the top 10 most requested recipes coming in to The Curry House website.
The restaurant style mint sauce varies considerably from restaurant to restaurant and I have tasted many different versions in my time. This recipe was created with the help of Ansuruz Zaman of Ready2 Foods who gave me a few tips on what makes a good mint sauce. I am eternally grateful to him.
I fear I am bound to disappoint some people who try my recipe and find it’s not like the sauce served in their local curry house. To you, I apologise and hope this is an acceptable substitute.
The mint sauce served in many restaurants is often rather runny. I have come to suspect that they make it that way on purpose so you can’t take too much at a time with the tiny little spoon they provide. So I have suggested in the method that you make yours a little thicker so you can get a good coating on the poppadom.
Don’t restrict yourself to using the sauce with poppadoms alone. It is excellent served with any of the kebabs and especially chicken tikka and seekh kebabs.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt
- water
- 200 grams plain yoghurt greek style
- 0.75 5ml spoon english mint sauce preferably colman's
- 1 2.5ml spoon sugar
- 0.5 2.5ml spoon ground cumin
- 0.5 2.5ml spoon amchoor powder
- 3 pinches chilli powder
- 0.25 2.5ml spoon garlic powder
- 3 grinds black peppercorns
- yellow food colouring (optional)
- Carbohydrate 0.597745 g
- Cholesterol 0 mg
- Fat 0.16667 g
- Fiber 0.35995000743866 g
- Protein 0.130485 g
- Saturated Fat 0.02977175 g
- Serving Size 1 1 Serving (60g)
- Sodium 12.2595 mg
- Sugar 0.23779499256134 g
- Trans Fat 0.0271962500000001 g
- Calories 3 calories
1. Put all the ingredients except the water and food colouring into a bowl and beat with a whisk. 2. Add a little water, whisk and repeat the process until you get the desired consistency. I prefer mine a bit thicker than the restaurant version (so it clings to the poppadom a bit more) but still runny enough to pour off a spoon. 3. Carefully add the yellow food colouring powder to the yoghurt mixture. Literally add just the very tip of a spoon at a time. Mix each tiny amount of colouring thoroughly into the yoghurt before you add any more. What’s the right colour? Well, it’s up to you but I like the sauce to look like pale egg yolk. 4. Let the sauce mature for at least 30 minutes before using. 5. Refrigerate until needed.
