Cucumber, Tomato, and Onion Yogurt Salad
Vellarikkai Thakkali Vengaya Pachadi
Pachadi is the southern version of North Indian raita. You can substitute plain low-fat yogurt for the whole-milk yogurt here, but drain it in a sieve overnight first.
Cooks' note:
· You can make pachadi 6 hours ahead and chill, covered.
Recipe information
Total Time
15 min You can make pachadi 6 hours ahead and chill, covered.
Yield
Makes about 3 cups
Ingredients
1 English cucumber, peeled, seeded, and cut into 1/2-inch cubes
2 plum tomatoes, seeded and cut into 1/2-inch cubes
1 onion, finely chopped
2 cups plain whole-milk yogurt
2 teaspoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon picked-over split skinned urad dal*
1 tablespoon finely chopped fresh cilantro
Preparation
Step 1
Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste.
Step 2
*Dals are dried legumes.
