The heavy Easter feast of Kerala calls for something that is light on the stomach and what better than a salad with yogurt in it. This easy recipe will bring balance to your dinner/lunch spread.
Ingredients
1 ½ cup deseeded cucumber (cubed)
¼ cup each red/green/yellow bell pepper (deseeded and cubed)
2 minced green chillies
1 tsp minced ginger
¾ cup beaten Greek yoghurt
¼ cup water (if required)
Salt to taste
For temper and garnish:
1 tbsp coconut oil/any flavourless oil
½ tsp mustard seeds
6 curry leaves
1 dry red chilli broken into pieces
2 tbsp finely chopped shallots
Preparation
Mix all the ingredients other than the beaten yoghurt, water, and salt.
Then add yoghurt, salt, and water (if using)
Tempering:
In a small pan, heat oil, and add the mustard seeds
When it splutters, add the curry leaves, dry red chilli, and shallots
Spoon the tempered ingredients as garnishing over the salad.
