A cool and tangy raita without cucumber. This salad goes very well with spicy Indian foods like biryani, tandoori, or kebab.

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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.

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  • Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

Cook's Note:

If you can't find true dahi, strain full-fat, natural yogurt (the kind without pectin or thickeners) or Greek yogurt and add 1/2 teaspoon lemon juice.

Nutrition Facts

149 calories; protein 7g; carbohydrates 7.6g; fat 10.4g; cholesterol 22.5mg; sodium 72.5mg. Full Nutrition
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