Yogurt Sambol with Tomato and Shallot

• 1 cup plain yogurt
• 1/41/2 teaspoon salt
• Freshly ground black pepper
• 1/81/4 teaspoon cayenne pepper
• 1 medium tomato, cut into small dice
• 1 medium shallot, peeled and chopped finely
• 1 tablespoon olive or canola oil
• 1/4 teaspoon whole brown mustard seeds
• 810 fresh curry leaves or 4 fresh basil leaves

1. Put the yogurt in a bowl.
2. Mix gently with a whisk or fork until smooth and creamy.
3. Add the salt, pepper, cayenne, tomatoes, and shallots and mix again.
4. Pour the oil into a very small pan and set over medium-high heat.
5. When hot, put in the mustard seeds.
6. As soon as they start to pop, a matter of seconds, add the curry leaves and then quickly lift up the pan and empty its contents into the bowl of yogurt.
7. Mix.

plain yogurt, salt, freshly ground black pepper, cayenne pepper, tomato, shallot, olive, brown mustard seeds, curry

Taken from www.epicurious.com/recipes/food/views/yogurt-sambol-with-tomato-and-shallot-373889 (may not work)