Tangy, tasty and tempered with Indian spices, this is a beautiful condiment, generally served as a side dish. I don’t mind eating it as a dip, with some roti.
In a heatproof serving dish, mix together the yoghurt, fennel seeds, salt and sugar. Cover and refrigerate until you are nearly ready to serve.
Heat the ghee in a frying pan over medium heat. Add the dried chilli, mustard seeds, cumin seeds, curry leaves nd turmeric. Cook, stirring, for a minute or two, until the chilli turns dark, then stir in the chilli flakes.
Pour the spiced oil mixture over the yoghurt.
At the table, just before serving, fold the spices through the yoghurt.
© 2018 All rights reserved. Published by Murdoch Books.