Mixed Vegetable Curd Salad


Cucumber – 1 medium sized, peeled and chopped fine
Tomato – 1 ripe, chopped fine
Onion – 1 medium sized, chopped fine
Green Chillies – 1 to 2, chopped fine
Coriander Leaves – a small bunch, chopped fine
Salt to taste
Fresh Curd – 2 cups, whisked

For Tempering:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Black Gram Dal – 1 tsp
Bengal Gram Dal – 1 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few

1. Mix the cucumber, tomato, onion, green chillies, coriander leaves and salt with the curd.
2. Heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the salad.
3. Mix well. Garnish with chopped coriander leaves.
4. Serve cold or at room temperature.

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