One of my favourite yoghurt side-dish! I learnt it from a close friend a few years ago and I fell in love with it. I have never seen it served in a restaurant before nor have I had it in my home or anyone else’s. So, I assume this is a creation of my friend’s family. And here I am sharing it with the world!

I recommend the use of Panch Phoran in this recipe. It’s a collection of 5 items – Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. You can buy this spice blend from an Indian grocery store.

Panch means “five”. This spice mix is very common in East India and they use it in many of their yoghurt or chutney preparations. I came across it for the first time only in 2016 and love it when it was used a part of a tomato chutney!

If you don’t have panchporan, just use Cumin seeds.

COOKING STEPS

1. Whisk the yoghurt into a smooth consistency. You may need to add a bit of water to help it along.
2. Add the sugar and salt, and mix it very well.
3. Heat up a saucepan with oil to a high temperature.
4. Add the panch phoran mix and stir for about 30 seconds or till the methi seeds (fenugreek seeds) have browned.
5. Add the curry leaves and red chilli. Fry them for about a minute.
6. Turn the flame off, and add the hing and turmeric. Mix again.
7. Add this hot mixture directly to the yogurt mixture. Mix it all really well.
8. If the yoghurt isn’t yellow enough at this stage, add more turmeric.
9. Now, add the cucumber, carrot, coriander leaves, and Italian herbs. Mix it all well.

Serve it with hot rice or any Indian flat bread (rotis) or even Middle-Eastern bread.