This twist on a traditional Tamil pachadi is a perfect balance for a rich festive meal, and is luxuriously creamy, sweet, fragrant from curry leaves and mustard seeds, and a little tart. It looks very beautiful on the plate, and the charred grapes burst in your mouth. Spoon some on to a flatbread or little toast for a party snack. Grape molasses from Greek or Turkish shops add an amazing depth of flavour, but if you can’t find it, pomegranate molasses or grape verjus are a great substitute.
Serves 4-6
yoghurt 1kg
asafoetida a pinch
salt 10g
vegetable, rapeseed or coconut oil 3 tbsp
black sweet grapes 100g (seedless if possible)
grape molasses 10ml (or pomegranate molasses)
curry leaves 10
mustard seeds 15g
cumin seeds 10g
spring onions 20g charred, sliced into 2cm pieces
