How do you make the yellow / orange dip served in indian resturants?

Question

how do you make the yellow / orange dip?

Hello everyone,

I am in england and I have been experimenting with making curries for a while now and what I cannot find out is how you can make the yellow or orange dip(sweet) is that goes with pappadoms as an entree in a restaurant .. How do you make it and what is it called?

I guess it has yoghurt, sugar and food colouring in but it is thinner and more like a lassi. Any suggestions welcome

Thanks for your help.

Answer 1

sorry no ideas

Answer 2

Hmmm, not sure, but you might try emailing this Indian Chef at [e-mail].  His name is (of course) Sanjeev Kapoor and he is a Master Chef in Indian cuisine.

I'm sorry I couldn't be more helpful, but it's worth a try.

Answer 3

Dal Chutney

ingredients

Channa Dal- 1 cup

Urad Dal -1/2 cup

Dry Grated Coconut- 1 cup

Dry  Red Chillies- 8-10

Fenugreek Seeds- 1/2 tsp

Tamarind 10grams

Jaggery -according to your taste

Asafoetida    -1/4tsp

Vegetable Oil 1tsp

Salt according to taste

Method

   1. Soak tamarind in 2 cups of water

   2. Heat oil and add asafeotida, fenugreek seeds , fry the seeds till they are brown.  

   3. Add channa dal , urad dal and red chillies in the same pan and roast them till they are golden brown.

   4. After emptying the pan, roast dry coconut till golden brown color.

   5. Keep this aside till it cools down.

   6. Squeeze tamarind properly till you get a uniform juice.

   7. Add jaggery and early roasted dals in the tamarind juice and allow it to soak for 2-3 hours for easy grinding.

   8. Add salt according to taste.

   9. Grind it into a rough paste.

  10. Serve it with Idlis, White Rice, Dosas.

  11. For seasoning , heat oil in a pan , add mustard seeds and allow it to splutter and add curry leaves to the heated oil.

  12. Pour the seasoning over the chutney before serving.

Answer 4

In India, papad (aka poppadums) are eaten plain on the side or crushed up on rice with dal.  So this "dip" is a UK thing since I have never seen it in the USA but I will take a stab.

Initially, you would assume turmeric is the source for color but since turmerc is never eaten "raw" we can rule that out.  So try this, yogurt thinned out by a a little buttermilk.  A pinch of sugar and maybe a little curry powder.  

Other options:  maybe a tsp or so of Major Grey's Mangi Chutney for a tart/sweet taste

Savory options:  ground cumin, smoked paprika or chaat masala

You may have to play around and tweak it here & there.  But try these ideas out & let me know if they work.