Curry Leaf Raitha


Curry Leaf Mayo

Smooth, toasty and cooling, this Curry Leaf Raitha is the perfect dip for chilli spiked dishes.

Yield: 4-6 portion

  • 1 tbs olive oil
  • 1 tsp black mustard seeds
  • 12 curry leaves
  • 1/2 tsp ground turmeric
  • 250g Greek yoghurt
  • 1 tsp honey
  • Lime juice to taste
  • Salt flakes
Curry Leaf Mayo

How To Make Curry Leaf Raitha

  1. Heat the olive oil in a deep pan or wok. 
  2. Add the mustard seeds and cook until they begin to sizzle. 
  3. Add the curry leaves and turmeric and cook until the curry leaves are crispy, a minute or two. 
  4. Allow to cool, then add the spice mixture to the yoghurt and stir in the honey. 
  5. Season with lime juice and salt.
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