Name: Raita
Ingredients: 2 cups plain whole-milk yogurt; 1 English cucumber, finely chopped (about 1 1/2 cups); 1/2 cup finely chopped red onion; 2 tablespoons chopped fresh mint; 1 tablespoon fresh lime juice (from 1 lime); 2 garlic cloves, grated; 1 teaspoon kosher salt, divided; 2 tablespoons panch phoron (such as Pure Indian Foods) (see Note); 1 tablespoon vegetable oil; 12 fresh curry leaves (see Note)

Ingredients

2 cups plain whole-milk yogurt
1 English cucumber, finely chopped (about 1 1/2 cups)
1/2 cup finely chopped red onion
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice (from 1 lime)
2 garlic cloves, grated
1 teaspoon kosher salt, divided
2 tablespoons panch phoron (such as Pure Indian Foods) (see Note)
1 tablespoon vegetable oil
12 fresh curry leaves (see Note)

Steps

Mix yogurt, cucumber, onion, mint, lime juice, garlic and 1/2 teaspoon salt in a medium bowl. Spoon into a serving bowl and set aside.
In a small skillet over medium heat, combine panch phoron, oil, curry leaves and the remaining 1/2 teaspoon salt. Stir constantly while cooking until the seeds start popping, about 1 minute and 30 seconds. Pour over the raita and serve.