Serves 4 to 6

INGREDIENTS

3 cups plain yogurt
1½ cups seedless grapes, halved
2 teaspoons ground toasted cumin
2 teaspoons sugar
½ teaspoon cayenne pepper or paprika
Salt

For the tempering oil:

3 tablespoons canola oil
2 teaspoons cumin or black mustard seeds
1 teaspoon fennel seeds
6 fresh or 10 frozen curry leaves, torn into pieces (optional)

DIRECTIONS

Whisk the yogurt in a bowl until smooth and lightened. Stir in the grapes, and then the cumin, sugar, and cayenne or paprika. For the tempering oil, heat the oil with the cumin or mustard seeds in a small frying pan or kadai over medium-high heat. Cook until the cumin seeds darken or the mustard seeds crackle, 1 to 2 minutes. (Cover pan if using mustard seeds; they crackle and pop.) Add the fennel seeds and curry leaves, if using, and cook uncovered, stirring, 5 to 10 more seconds. (Stand back if using curry leaves; they spit when they hit the hot oil.) Pour over the yogurt, and chill well. Just before serving, stir in the salt.

© Recipe Property of Suvir Saran