Grape Raita

• 2 cups plain 2% reduced-fat Greek yogurt
• 1/2 cup 1% low-fat milk
• 1 1/2 cups seedless red grapes, halved
• 2 teaspoons roasted ground cumin
• 1 teaspoon sugar
• 1/4 teaspoon ground red pepper
• 3 tablespoons canola oil
• 2 teaspoons black or brown mustard seeds or cumin seeds
• 1 teaspoon fennel seeds
• 6 fresh or frozen curry leaves, torn into pieces (optional)
• 1/4 teaspoon kosher salt

1. Combine yogurt and milk in a medium bowl, stirring well with a whisk until smooth.
2. Stir in grapes, cumin, sugar, and pepper. Combine oil and mustard seeds or cumin seeds in a small skillet over medium-high heat; cook until cumin darkens or mustard seeds crackle (1 to 2 minutes), stirring frequently. (Cover pan if using mustard seeds.) Add fennel seeds and curry leaves, if desired; cook, uncovered, 10 more seconds, stirring. Pour oil mixture over yogurt mixture; chill completely (about 1 hour). Stir in salt before serving.

yogurt, milk, red grapes, ground cumin, sugar, ground red pepper, canola oil, black, fennel seeds, curry, kosher salt

Taken from www.myrecipes.com/recipe/grape-raita (may not work)