2 1/2 cups (500 g) 1.1 lb Yoghurt (dahi)
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Coriander (dhaniya) seeds
1/2 tsp Black peppercorns (sabut kali mirch)
Salt to taste
1/2 Cucumber (khira), medium-sized, chopped
2 Green chillies, finely chopped
1 tsp (2 g) Mint (pudina) leaves, finely chopped
3 tbsp (36 g) 1 1/4 oz Onions, chopped
30 g (1 oz) Tomatoes, chopped
a pinch Red chilli powder
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Coriander (dhaniya) seeds
1/2 tsp Black peppercorns (sabut kali mirch)
Salt to taste
1/2 Cucumber (khira), medium-sized, chopped
2 Green chillies, finely chopped
1 tsp (2 g) Mint (pudina) leaves, finely chopped
3 tbsp (36 g) 1 1/4 oz Onions, chopped
30 g (1 oz) Tomatoes, chopped
a pinch Red chilli powder
method
1. Heat a griddle (tawa) and broil the cumin seeds, coriander seeds, and black peppercorns till dark and aromatic. Pound and keep aside.
2. Whisk the yoghurt with salt. Add all the vegetables.
3. Pour into a glazed earthenware bowl. Sprinkle some red chilli powder and the pounded spices.
4. Serve chilled.
Variation: 60 g (2 oz) squeezed pineapple chunks can also be added.
2. Whisk the yoghurt with salt. Add all the vegetables.
3. Pour into a glazed earthenware bowl. Sprinkle some red chilli powder and the pounded spices.
4. Serve chilled.
Variation: 60 g (2 oz) squeezed pineapple chunks can also be added.
serving amount
serves: 4
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