Recipe information
Yield
makes 2 cups
Ingredients
2 cups plain whole-milk yogurt (16 ounces), preferably Greek
6 tablespoons vegetable oil
1 teaspoon brown mustard seeds
20 fresh curry leaves, plus more for garnish
2 teaspoons grated peeled fresh ginger
10 fresh, small hot chiles, such as serrano or Thai (2 seeded and chopped; 8 whole)
1 teaspoon turmeric
2 teaspoons coarse salt
1 teaspoon sugar
Store-bought papads and dried persimmons, for serving (optional)
Preparation
Step 1
Put the yogurt in a medium bowl. Heat 1/4 cup oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seeds. Cook, shaking, until the seeds pop, about 45 seconds. Add the curry leaves; cook until starting to wilt, about 1 minute. Add the ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in the turmeric. Pour the mixture over the yogurt. Stir in the salt and sugar. Transfer to a serving dish.
Step 2
Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seeds and the whole chiles. Cook, shaking, until the seeds pop, about 45 seconds. Garnish the dip with the chile mixture and curry leaves. Serve with papads and persimmons, if desired.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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