Mustard Seeds and Curry Leaves Raita
Delicious savory yogurt dip, a great addition especially for South Indian food.
Ingredients:
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:
- In a bowl beat the yogurt.
- Add salt, sugar, chili powder an mix well.
- 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.
- Add curry leaves. Make sure they will get coated in the oil and become crispy.
- Combine the oil mixture with the yoghurt. Serve as a side dish with roti and as accompaniment to a main dish.