Tomato & Cucumber Yogurt Salad
The perfect accompaniment to spicy Indian curries
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Servings: 4
Calories: 108kcal
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Small sauce pan
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)
Instructions
- Finely chop the tomato, cucumber and onions and set aside
- In a separate bowl, whisk together the salt, pepper, sugar, lemon juice and 1 teaspoon of the warmed ghee.
- 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.
- 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.
Nutrition
Calories: 108kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 654mg | Potassium: 431mg | Fiber: 3g | Sugar: 8g | Vitamin A: 628IU | Vitamin C: 112mg | Calcium: 133mg | Iron: 1mg
