This is the simplest of generic South Indian yogurt relishes. At the Windflower Resort in Mysore it appears on the table with all orders of Indian food.
- 1 cup plain yogurt
- 1/4 teaspoon salt
- 1 teaspoon olive or peanut oil
- 1/2 teaspoon urad dal or yellow split peas
- 1/4 teaspoon whole brown mustard seeds
- 2 hot dried red chilies
- 5–6 fresh curry leaves
From the Windflower Resort and Spa in Mysore
- Put the yogurt and salt in a serving bowl. Beat lightly with a whisk or fork until smooth and creamy.
- Put the oil in a small pan and set over medium-high heat. When hot, add the dal. As soon as it changes color, add the mustard seeds. When they pop, a matter of seconds, add the chilies, rolling them until they darken all over. Quickly add the curry leaves (take care, as these will splutter), then pour the contents of the pan over the yogurt. Do not stir—leave the seasonings on top as decoration.
Excerpted from “Vegetarian India” by Madhur Jaffrey. Copyright © 2015 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.