A recipe from Rafi's 'Indian Vegetarian Cookery' book, 1986.
- In a serving bowl, mix the yoghurt and the salt to taste. Set aside.
- In a small frying pan, heat the oil and tip in the spices for the tarka (tarka means final fry). Fry until the mustard seeds crackle.
- Pour the spices and the oil over the yoghurt and cover with a lid very quickly. Chill in the fridge until you are ready to serve.
- Fold the tarka into the yoghurt just before serving.
This is wonderful as an accompaniment to any hot or spicy meal, be it a curry or a BBQ!