Jamun Raita (Savory Yogurt Dip)

1. 1
   prep · ~5 min

   Prepare the jamun.

   1.Wash 150g jamun thoroughly and pat dry.

   2.Cut each jamun in half, remove the seed, and roughly chop the flesh into small pieces.

   3.Set aside a few thin slices for garnish.
2. 2
   mix · ~2 min

   Whisk the yogurt base.

   1.In a mixing bowl, whisk 2 cups chilled yogurt until smooth and creamy.

   2.Add black salt, roasted cumin powder, red chili powder, and sugar (if using).

   3.Whisk well to blend all the spices evenly into the yogurt.

   TIPBlack salt gives raita its signature savory tang — don't skip it.
3. 3
   mix · ~1 min

   Fold in the jamun and mint.

   1.Add the chopped jamun pieces to the spiced yogurt.

   2.Add the chopped mint leaves.

   3.Gently fold everything together until the jamun is well coated.
4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tsp ghee in a small tadka pan over medium heat.

   2.Add cumin seeds and let them sizzle and crackle (30 seconds).

   3.Add the broken dried red chili and swirl for 10 seconds until fragrant.

   4.Immediately pour the hot tempering over the prepared raita.

   TIPPour the tempering just before serving for maximum aroma and a satisfying sizzle.
5. 5
   garnish

   Garnish and serve chilled.

   Top with the reserved jamun slices and a light sprinkle of roasted cumin powder. Serve immediately or refrigerate for 15 minutes to let the flavors meld.

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