Mustard Seeds and Curry Leaves Raita

Delicious savory yogurt dip, a great addition especially for South Indian food.

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Serves 1-2

  • 1 cup plain yogurt
  • pinch of kosher salt
  • pinch of sugar (optional)
  • ΒΌ tsp red chili powder
  • 1 tbsp olive oil
  • 1 tsp mustard seeds
  • 5 fresh curry leaves (cut in half)

How to make Mustard Seeds and Curry Leaves Raita:

  1. In a bowl beat the yogurt.
  2. Add salt, sugar, chili powder an mix well.
  3. In a small pan heat the oil. Add mustard seeds. Stir for a minute. As soon as they start to pop remove from the heat.
  4. Add curry leaves. Make sure they will get coated in the oil and become crispy.
  5. Combine the oil mixture with the yoghurt. Serve as a side dish with roti and as accompaniment to a main dish.

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