Whenever I serve a curry I like to serve a salad with it. Normally it is Raita or patcha chutney or if I make biryani then I make my Gran’s buttermilk recipe.

Sometimes and I mean sometimes, if I am really really lazy them I will just serve plain yoghurt or even store bought pickle… but shhh don’t mention the store bought and I do tend to claim it as my own lol.

I came across a recipe for a yoghurt salad from Madhur Jaffrey’s book and it was easy enough to make and quick enough as well and the picture looks so mouthwatering I just had to try it out to go with Sunday’s lunch.

Ingredients:

• 1 x cup plain yoghurt
• ¼ x tsp salt.
• 1 x tsp vegetable oil.
• ¼ x tsp mustard seeds.
• A couple of dry chillies
• A couple of curry leaves.

Method:

• Whisk together the yoghurt and the salt together till well combined and set aside.
• Heat the oil in a pan and add the mustard seeds.
• Once the mustard seeds start to pop add the dry chillies and curry leaves.
• Keep stirring until the dry chillies turn a darker colour.
• Remove from the heat and pour over the yoghurt.
• DO NOT STIR OR MIX
• Let the oil mixture stay on top of the yoghurt it is very pleasing to look at.