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Pop the yogurt into a mixing bowl and add the garlic, 1 tsp turmeric, garam masala and a good pinch of salt. Mix well.
Heat the oil in a small frying pan over a medium-high heat and add the curry leaves and mustard seeds. Swirl in the oil for 30 seconds to 1 minutes until the curry leaves are crispy. Remove from the heat and add a pinch of salt and the remaining ½ tsp turmeric. Mix well.
Add a tablespoon of the oil to the yogurt and mix together until its beautifully yellow. Swirl onto a serving dish and spoon over as much of the oil as you like and scatter over the curry leaves and mustard seeds. Serve immediately with a few chilli flakes scattered over the top and your dunking vehicle of choice.