Rating: 5 stars
1 Ratings
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  • 5 star values: 1

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

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 6 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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