Creamy Radish & Cucumber Yogurt Salad

Name: Creamy Radish & Cucumber Yogurt Salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: indian
Ingredients: 150 g radish (grated); 150 g cucumber (grated, excess water squeezed out); 2 cup yogurt (thick, chilled, whisked smooth); 1 tsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pcs green chili (finely chopped); 5 pcs curry leaves; 2 tbsp coriander leaves (finely chopped, for garnish); 1 tsp roasted cumin powder; 1 pinch black salt; 1 pinch salt; 1 pinch red chili powder

RATING

0.0/5

TASTE SCORE

8/10

Cool, crisp, and wonderfully refreshing, this creamy yogurt salad combines crunchy radish and cucumber with a light, tangy dressing. A sprinkle of roasted cumin and fresh herbs brings it all together for the perfect palate-cleansing side that pairs beautifully with any spiced main dish.

PREP

10m

COOK

SERVES

1 KATORI

108 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Grate and squeeze the vegetables.
Coarsely grate the radish and cucumber. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess water. This keeps the raita thick and creamy.
TIPDon't skip squeezing the cucumber — watery raita turns thin and bland.
mix · ~2 min
Whisk the yogurt base.
In a mixing bowl, whisk the chilled yogurt until completely smooth and lump-free. Add the black salt, regular salt, and roasted cumin powder. Mix well.
mix · ~1 min
Combine vegetables with yogurt.
Add the grated radish and squeezed cucumber to the whisked yogurt. Fold everything together gently until the vegetables are evenly coated.
temper · ~2 min
Make the tempering.
1.Heat oil in a small tempering pan over medium heat until shimmering.
2.Add mustard seeds and let them crackle and pop completely.
3.Add cumin seeds and let them sizzle and turn fragrant.
4.Toss in curry leaves and chopped green chili, frying for 10 seconds until the leaves crisp slightly.
TIPCurry leaves sputter — stand back for a second before they hit the oil.
mix · ~1 min
Pour the tempering over the yogurt mixture.
Immediately pour the hot tempering over the prepared yogurt salad. Drizzle it evenly so the flavored oil spreads through the raita.
TIPPour while hot — the sizzle blooms the spice flavors into the cool yogurt.
garnish · ~1 min
Garnish and serve chilled.
Top with a pinch of red chili powder and chopped coriander leaves. Serve immediately or refrigerate for 10 minutes to let the flavors meld.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze grated cucumber thoroughly in a kitchen towel to prevent a watery raita.
2
Use thick, full-fat Greek-style yogurt for the creamiest, most luscious texture.
3
Chill the yogurt well before whisking — cold base keeps the salad refreshing.
4
Pour the hot tempering sizzling directly over the raita to bloom the spices instantly.
5
Let the salad rest for 10 minutes after tempering so the flavors meld beautifully.
6
Add a pinch of black salt (kala namak) for an authentic sulfurous, savory depth.
7
If making ahead, keep tempering and yogurt separate, then combine just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with a thick, unsweetened coconut or almond-based yogurt. Use coconut oil for tempering to keep it plant-based. Ideal for dairy-free diets.

low oil

Low-oil

Skip the tempering step; instead, stir dry-roasted cumin and mustard powders directly into the yogurt. Reduces oil without losing the earthy spice notes.

high protein