Curried Yogurt Dip
This yogurt-based dip stands out with its bright-yellow hue and colorful garnishes. For dipping, serve fried papadums -- Indian lentil-flour flatbreads -- and dried persimmon slices.
- Yield: Makes 2 cups
Source: Martha Stewart Living, December 2004
- 2 cups plain whole-milk yogurt (16 ounces), preferably Greek
- 6 tablespoons vegetable oil
- 1 teaspoon brown mustard seed
- 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)
Put 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 seed. Cook, shaking, until seeds pop, about 45 seconds. Add curry leaves; cook until starting to wilt, about 1 minute. Add ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in turmeric. Pour mixture over yogurt. Stir in salt and sugar. Transfer to a serving dish.
Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed and the whole chiles. Cook, shaking, until seeds pop, about 45 seconds. Garnish dip with chile mixture and curry leaves. Serve with papads and persimmons, if desired.