Note: recipe adapted from Indian Home Cooking by Suvir Saran and Stephanie Lyness.
3 cups plain yogurt
1 1/2 cups seedless grapes, halved
2 tsp ground, toasted cumin
2 tsp sugar
1/2 tsp cayenne pepper or paprika
2 Tbsp canola oil
2 tsp cumin seeds or black mustard seeds
1 tsp fennel seeds
6 fresh or frozen curry leaves, torn
salt to taste
Whisk the yogurt in a bowl until smooth. Stir in grapes, followed by cumin, sugar and cayenne or paprika. For the tempering oil, heat the oil with the cumin or mustard seeds in a small frying pan over medium-high heat. Cook until the seeds darken and begin to crackle, 1 to 2 minutes. Add fennel seeds and curry leaves and cook, uncovered, stirring, 5 to 10 seconds. Pour hot tempering oil over the yogurt and chill. Just before serving, stir in the salt.