This version of the classic Indian condiment uses yogurt, grapes, toasted cumin, paprika, black mustard seeds and fennel seeds.
3 cups plain yogurt
11⁄2 cups seedless red or green California grapes, halved, plus extra for garnishing
2 tsp. ground toasted cumin
2 tsp. sugar
1⁄2 tsp. paprika or cayenne pepper
3 tbsp. vegetable oil
2 tsp. black mustard seeds or cumin seeds
1 tsp. fennel seeds
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
1⁄4 tsp. salt
1. Whisk yogurt in bowl until smooth and lightened.
2. Stir in grapes, and then cumin, sugar and cayenne or paprika.
3. Heat oil with mustard or cumin seeds in small frying pan over medium-high heat. Cook until cumin darkens or mustard seeds crackle, about 1 to 2 minutes. Cover pan if using mustard seeds; they pop.
4. Add fennel seeds and curry leaves, if using, and cook uncovered, stirring, 5 to 10 more seconds. Stand back, if using curry leaves, as they spit when hitting hot oil.
5. Pour mixture over yogurt and chill well. Just before serving, season to taste with salt and garnish with sliced or halved grapes.
Recipe by Sodexo and the California Table Grape Commission