This cooling condiment pairs well with any spicy dish, like Stir-Fried Cabbage with Red Pepper and Peas or Tofu Saag. Fragrant tempering oil stirred in at the end gives a huge flavor boost. Look for curry leaves at Asian markets, or omit if unavailable. Add leaves to pan with care--they cause hot oil to splatter. Adding the salt just before serving helps keep the grapes from releasing too much liquid.
2 cups plain 2% reduced-fat Greek yogurt
1/2 cup 1% low-fat milk
1 1/2 cups seedless red grapes, halved
2 teaspoons roasted ground cumin
1 teaspoon sugar
1/4 teaspoon ground red pepper
3 tablespoons canola oil
2 teaspoons black or brown mustard seeds or cumin seeds
1 teaspoon fennel seeds
6 fresh or frozen curry leaves, torn into pieces (optional)
1/4 teaspoon kosher salt
How to Make It
Combine yogurt and milk in a medium bowl, stirring well with a whisk until smooth.
Stir in grapes, cumin, sugar, and pepper. Combine oil and mustard seeds or cumin seeds in a small skillet over medium-high heat; cook until cumin darkens or mustard seeds crackle (1 to 2 minutes), stirring frequently. (Cover pan if using mustard seeds.) Add fennel seeds and curry leaves, if desired; cook, uncovered, 10 more seconds, stirring. Pour oil mixture over yogurt mixture; chill completely (about 1 hour). Stir in salt before serving.
Made this to go with the cabbage/bell peppper dish, rice, and some roasted butternut squash with Indian spices. Just wonderful, although the curry (karri) leaves are essential to the flavor. A little grated lime and mint could substitute, but you'd get a different flavor. Worth a trip to and Indian market (which we have, even in my small town!) for the wonderful flavor of the leaves.
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