Honey mustard raita

Honey mustard raita

By
From
The Curry Guy
Makes
250ml

This is a delicious dip for papadams, kebabs, samosas and chicken pakora. I love to serve it with crab samosas.

Ingredients

Quantity Ingredient
210g plain yoghurt
3 tablespoons finely chopped coriander
1 tablespoon honey
1 lime, juiced
2 tablespoons rapeseed oil
1 tablespoon mustard seeds
10 fresh curry leaves (optional, but don't use dried)
1/2 teaspoon ground turmeric
1 tablespoon Garlic and ginger paste
salt

Method

  1. Put the yogurt, coriander, honey and lime juice in a bowl and whisk until smooth and creamy. Set aside. Heat the oil in a small frying pan over a high heat and add the mustard seeds. When they begin to pop, reduce the heat and add the curry leaves, turmeric and garlic and ginger paste. Stir for about 30 seconds. Pour the hot oil over the yoghurt mixture and whisk briskly again to prevent the yoghurt from curdling. Check for seasoning and sprinkle with salt to taste.
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