Tomato and Cucumber Yoghurt Salad (Raita)

Indian, Pure Veg

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Raita Salad IndiOdyssey Feast
Raita Salad IndiOdyssey Feast

Tomato & Cucumber Yogurt Salad

The perfect accompaniment to spicy Indian curries
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Prep Time 8 minutes
Cook Time 2 minutes
Servings: 4
Course: Salad
Cuisine: Indian
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Yogurt Plain yogurt
  • 2 Cucumbers Peeled, and finely chopped
  • 1 Onion Peeled, and finely chopped
  • 1 Tomato Finely chopped (optional, use a pinch of hing if you'd prefer no onion, pure veg)
  • 1 tsp Himalayan pink salt
  • ½ tsp Black peppercorn Fresh ground
  • 2 tsp Lemon juice Fresh squeezed
  • 1 tsp Dhaga mishri Sugar
  • 2 tsp Ghee Heated, or at least warm enough to be liquid
  • 1 tsp Cumin seeds
  • 1 Green chili Fresh, finely chopped
  • 2 tsp Curry leaves Dried and crushed
  • 1 tbsp Cilantro Finely chopped
  • 1 tbsp Fenugreek Fresh and finely chopped (optional)

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Small sauce pan

Method
 

  1. Finely chop the tomato, cucumber and onions and set aside
  2. In a separate bowl, whisk together the salt, pepper, sugar, lemon juice and 1 teaspoon of the warmed ghee.
  3. In a small sauce pan, heat the remaining 1 teaspoon of ghee, cumin seeds, chopped green chili, crushed dried curry leaves. Heat and cook for a few minutes until a nice fragrance is released.
  4. Mix the yogurt, chopped vegetables and the sauteed spices/herbs in a bowl. Then mix in the fresh cilantro and fenugreek leaves

Notes

Make this pure veg by leaving out the onion and adding a pinch of hing instead.
 
Raita, Tomato Chutney, Paneer & Vegetables and Potato Parantha Menu IndiOdyssey Feast
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