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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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The perfect accompaniment for a good curry Ingredients:
ul> 1 tablsp vegetable oil |
li>1/2 teaspblack mustard seeds |
li>20 fresh curry leaves |
li>1 cup thick, greek-style yoghurt |
li>1 small red onion, very thinly sliced |
li>1 vine-ripened tomato, seeds removed, and finely chopped |
li>1 green chilli (cayenne or similar), de-seeded and finely chopped |
Directions:
1. Heat the oil in a small, dry frying pan over medium heat. Add the mustard seeds and curry leaves and cook for 1 minute until the seeds start to pop.
2. Remove from the heat and allow to cool. Once cool, place the yoghurt in a bowl, then fold in the onion tomato and chilli.
3. Season to taste with salt and finely ground pepper, then fold in the mustard seeds and curry leaves.
4. Chill until needed and serve with a curry.
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