I paired stuffed Chapatti with mustard raita....This raita is different from the regular veggie raita which is a great combination of slight tangyness sweetness mixed with turmeric and mustard. The actual recipe called for a mix of whole grain mustard, I have never used whole grain mustard before and thought,
should I buy a whole bottle for 2 tablespoons of mix up so just tweaked the original recipe, but believe me the taste was great.... I saw this recipe in a cookbook name twist of taste and this was a nice combination with the Chapatti... Or you can also use this as a dip for any starter or can serve as accompaniment for biryani.. Give a try you will love it.
Greek Yogurt/Homemade curd - 1/4 cup(whisked)
Granulated sugar - 1/2 tsp
Salt - a pinch
Oil - 5-7 drops
Mustard - 1/8 tsp
Turmeric powder - a pinch
Curry leaves - 4
Take a bowl whisk in curd/yogurt and sugar till the sugar dissolves completely,Take a small tempering pan pour in oil and add ingredients under "To Temper" saute till mustard pops and curry leaves splutter then switch off and finally add in turmeric.
Allow the oil to cool down completely then add in to the curd mixture and mix well and serve.
Serve it with stuffed paratha or briyani or as a dip for any spicy starter and enjoy!
Allow the mixture to cool down completely or else the yogurt will curdle.
The original recipe adds in whole grain mustard if you have you can add in 1/3 tbs of whole grain mustard and mix well with curd mixture