Tarka Yoghurt
A cooling dip for any Indian meal
Makes: 1 bowl
Introduction
This is a recipe from Rafi’s Indian Vegetarian Cookery from 1986. We often take it to parties as a dip for crisps and crudités as it is quite unusual. It’s also great served alongside any Indian inspired meal.
We always serve yoghurt in some form with an Indian meal as it helps neutralise
any excessive heat from chillies as well aiding digestion.
Ingredients
Makes 1 bowl |
| 1 tub natural yoghurt (500g) |
| 1/4 tsp salt |
| 4 tbsp oil |
| 1 Dried Red Chilli |
| 1/4 tsp Mustard Seeds |
| 1/4 tsp Cumin Seeds |
| 4 fresh curry leaves |
| 1/4 tsp Asafoetida |
| 1/4 tsp Turmeric |
Instructions
- Mix the yoghurt with the salt.
- Heat the oil in a small pan. Fry all the ingredients gently for 1–2 minutes.
- Immediately pour the spice and oil over the yoghurt and cover with a lid.
- Stir through before serving.
