Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Hands-on Time
15 Mins
Total Time
1 Hour 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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews


November 30, 2016
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.