Ingredients
1/2 English cucumber, peeled and grated
1 tablespoon plus 1 teaspoon safflower oil
2 teaspoons curry powder
2 cups nonfat Greek yogurt
1/4 cup homemade or store-bought mango chutney
1 teaspoon finely grated ginger (from one 1-inch piece)
1/2 cup fresh cilantro, chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8 large pappadams (kalustyans.com), heated and broken into pieces
Preparation
Place cucumber in a fine sieve set over a bowl; let stand to drain for at least 20 minutes. Press down on solids to extract liquid.
Heat oil in a skillet over medium-high heat. Cook curry powder until just beginning to bubble, about 45 seconds. Transfer to a bowl; let cool slightly.
Stir in cucumber, yogurt, chutney, ginger, cilantro, salt, and pepper. Refrigerate for at least 1 hour. Serve with pappadams.
