Golden Madras Dip Recipe


Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group


 Olive oil2 Tablespoon
 Green bell pepper1 Medium, coarsely chopped
 Onion1 Large, coarsely chopped
 Tart green apple1 Large, peeled and coarsely chopped (Such As Granny Smith)
 Curry powder2 Tablespoon
 Cumin seeds1 Teaspoon
 Finely grated fresh ginger1 Teaspoon
 Sour cream1 Cup (16 tbs)
 Plain yogurt1⁄2 Cup (8 tbs)
 Chopped fresh dill/1 1/2 teaspoons dried1 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1150 Calories from Fat 747

% Daily Value*

Total Fat 85 g130.9%

Saturated Fat 34 g169.8%

Trans Fat 0 g

Cholesterol 134.3 mg

Sodium 674.9 mg28.1%

Total Carbohydrates 91 g30.5%

Dietary Fiber 21 g84.1%

Sugars 45.9 g

Protein 19 g37.4%

Vitamin A 70.3% Vitamin C 623.4%

Calcium 79% Iron 83.3%

*Based on a 2000 Calorie diet


1. In a large skillet, warm the olive oil over moderate heat. Add the green pepper, onion and apple and cook until slightly soft, about 10 minutes.
2. Stir in the curry powder, cumin seeds and ginger. Reduce the heat to low and cook, stirring occasionally, until the vegetables and apple are very soft and the spices are fragrant, about 10 minutes longer. Set aside to cool.
3. Transfer the mixture to a food processor and puree until smooth; stop the machine occasionally to scrape down the sides. Add the sour cream and yogurt and process until thoroughly blended. Pour the dip into a medium bowl and fold in the dill. Season to taste with salt. Let sit at room temperature for at least an hour before serving or refrigerate, covered, for up to 1 day. Serve with fried papadums or toasted pita.