Cucumber Tomato Yogurt Salad With Toasted Seeds Recipe

About this recipe

This refreshing Cucumber Tomato Yogurt Salad with Toasted Seeds is an ideal Indian dessert that combines fresh, crunchy vegetables with creamy yogurt and a delightful crunch of toasted seeds. Perfect for a united family to enjoy together, it is vegetarian and diabetic-friendly, making it a wholesome treat for everyone. The dish is simple to prepare, with a blend of tangy and nutty flavors that complement each other beautifully. Cooling and light, this salad is perfect for soothing the palate after a hearty meal. The toasted seeds add texture and an earthy aroma, while the spices provide a subtle kick, creating a harmonious balance of flavors.

Ingredients

• 250 g Cucumber
• 500 g Tomato - Hybrid
• 200 g Dahi
• 50 g Cumin Powder
• 200 g Black Salt
• - Chaat Masala
• 100 g Sunflower Seeds Plain
• 30 g Pumpkin Seeds
• 100 g Coriander Leaves
• 50 g Asafoetida Powder

Instructions

1. 1. Wash and peel the cucumber, then chop it into small cubes. Wash and dice the tomatoes into similar-sized pieces.
2. 2. In a dry skillet over low heat, toast the sunflower and pumpkin seeds for 2-3 minutes, stirring continuously until they are slightly golden and aromatic. Remove from heat and let them cool.
3. 3. In a large mixing bowl, whisk the plain yogurt until smooth. Add the roasted cumin powder, black salt, chaat masala, and asafoetida, and mix well to combine.
4. 4. Add the chopped cucumber and tomatoes to the yogurt mixture and gently fold to coat the vegetables evenly.
5. 5. Sprinkle the cooled toasted seeds on top of the salad, and garnish with finely chopped coriander leaves.
6. 6. Serve immediately or chill in the refrigerator for 15-20 minutes before serving for an extra refreshing taste.