Tomato & Cucumber Yogurt Salad

The perfect accompaniment to spicy Indian curries

Course Salad

Cuisine Indian

Keyword raita, Salad

Prep Time 8

Cook Time 2

Servings

Calories 108kcal

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)

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

Make this pure veg by leaving out the onion and adding a pinch of hing instead.