Rating: 5 stars
1 Ratings
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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.

Suvir Saran
Recipe by Cooking Light October 2015


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary test

15 mins
1 hr 15 mins
Serves 6 (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

156 calories; fat 9.1g; saturated fat 1.7g; mono fat 4.6g; poly fat 2g; protein 8g; carbohydrates 12g; fiber 1g; cholesterol 6mg; iron 1mg; sodium 118mg; calcium 94mg.