How to Make It
Combine 1/4 cup yogurt, chopped cilantro, jalapeño, and salt in a blender; process until smooth. Add 3/4 cup yogurt; process until just blended.
Heat oil in large nonstick skillet over medium-high heat. Add mustard seeds and next 4 ingredients (mustard seeds through red pepper); sauté for 1 minute. Stir in oysters; sauté 4 minutes or until edges of oysters curl. Remove from heat; stir in the yogurt sauce. Serve over rice. Garnish with cilantro sprigs, if desired.