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Grape Raita

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 15 mins
Total time 1 hr, 15 mins

Serves 6 (serving size: 2/3 cup)

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

Nutrition Information

  • calories 156
  • fat 9.1 g
  • satfat 1.7 g
  • monofat 4.6 g
  • polyfat 2 g
  • protein 8 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 118 mg
  • calcium 94 mg

How to Make It

  1. Combine yogurt and milk in a medium bowl, stirring well with a whisk until smooth.

  2. 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.