Grape Raita

Ingredients

• 2 cups plain Greek yogurt
• ½ cup low-fat milk
• 1½ cups red grapes, halved
• 2 tsp roasted ground cumin
• 1 tsp sugar
• ¼ tsp ground red pepper
• 3 Tbs canola oil
• 2 tsp black or brown mustard seeds or cumin seeds
• 1 tsp fennel seeds
• 6 fresh or frozen curry leaves, torn into pieces
• ¼ tsp kosher salt

Directions

1. Combine yogurt and milk in a medium bowl, stirring well with a whisk until smooth.
2. Stir in grapes, cumin, sugar, and pepper.
3. Combine oil and mustard seeds or cumin seeds in a small skillet over medium-high heat; cook until cumin darkens or mustard seeds crackle (1 to 2 minutes), stirring frequently. (Cover pan if using mustard seeds.)
4. Add fennel seeds and curry leaves, if desired; cook, uncovered, 10 more seconds, stirring.
5. Pour oil mixture over yogurt mixture; chill completely (about 1 hour).
6. Stir in salt before serving.