To make the spice mix, heat a pan and add cumin seeds and dry red chilli. Keep on low heat and dry roast the 2 spices till a beautiful aroma is achieved and the chillies turn slightly dark. Remember not to burn the spices though. Cool slightly and grind to a fine powder.
To prepare the dip, beat the curd well (without any water) to break the lumps and get a smooth consistency. Add the chopped parsley and spice mix.
Keep refrigerated and add salt just before serving.