Zucchini and Yogurt Salad
- 3/4 cup zucchini julienned or chopped into small pieces (to peel or to leave the skin on is entirely up to you)
- 1.5 – 2 cups yogurt (drained)/or Greek yogurt for a thick raita - yogurt should be well whisked until creamy
- 1 – 2 hot green pepper, very thinly sliced (remove seeds and membranes if spicy is not what you want)
- a few tablespoon finely chopped fresh mint (or as much/as little as you want)
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon dried mint
- a pinch of sugar
- salt to taste
- a pinch of hing (optional)
- red chili powder or paprika or cayenne to sprinkle on the top before serving
- roasted cumin powder to sprinkle on the top (only if you want to)
- Produce
- Green pepper, hot (1)
- Hing (1 pinch)
- Mint, fresh (3 tablespoon)
- Mint, dried (1/2 teaspoon)
- Cooking & Baking
- Cumin powder to sprinkle on the top, roasted (1)
- Mustard seeds (1/2 teaspoon)
- Oil (1 teaspoon)
- Red chili powder or paprika or cayenne to sprinkle on the top before serving (1)
- Salt (1)
- Sugar (1 pinch)
- Dairy
- Yogurt (1 1/2 cups)
- Other
- 3/4 cup zucchini julienned or chopped into small pieces (to peel or to leave the skin on is entirely up to you)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published August 10, 2012 (6 months ago).
43 people saved this recipe.
