Radish & Cucumber Yogurt Salad

Name: Radish & Cucumber Yogurt Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: indian
Ingredients: 150 g radish (white or red, washed and grated); 150 g cucumber (peeled and grated); 1.5 cup yogurt (thick, chilled, whisked until smooth); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch cumin powder (roasted if desired); 0.5 tsp oil; 0.25 tsp mustard seeds; 0.25 tsp cumin seeds; 4 pcs curry leaves (fresh); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A cool, crunchy yogurt salad that comes together in minutes. Peppery shredded radish and crisp cucumber mingle with creamy spiced yogurt, finished with a gentle tempering of mustard seeds and fresh herbs. Perfect as a refreshing side alongside any Indian meal.

PREP

10m

COOK

SERVES

1 KATORI

77 cal

SERVINGS

METHOD · 4 STEPS

prep · ~3 min
Grate the radish and cucumber.
1.Peel the cucumber and trim the ends.
2.Grate radish and cucumber using the large holes of a box grater.
3.Gently squeeze the grated vegetables in a clean kitchen towel to remove excess water. Set aside.
TIPDon't skip the squeezing step — excess water will thin the yogurt and dull the flavor.
mix · ~2 min
Whisk the yogurt base.
1.In a medium mixing bowl, whisk the yogurt until smooth and creamy.
2.Add salt, black pepper, and cumin powder. Whisk to combine.
3.Fold in the grated radish and cucumber. Mix gently until evenly distributed.
temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and curry leaves. Sauté until fragrant (15 sec).
4.Immediately pour the hot tempering over the yogurt mixture.
TIPListen for the mustard seeds to pop — that's when the tempering is ready.
garnish
Garnish with fresh coriander leaves and serve chilled or at room temperature.

PRO TIPS

What to keep in mind.

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

1
Squeeze the grated vegetables thoroughly to prevent the yogurt from turning watery.
2
Use thick, full-fat yogurt (like Greek or hung curd) for a creamier base.
3
Let the tempering sizzle for just a few seconds before pouring—it should hit the yogurt hot.
4
For extra crunch, add the grated vegetables right before serving and toss gently.
5
Make ahead by prepping the veggies and yogurt base separately; combine and temper just before serving.
6
Roast the cumin powder in a dry pan for 30 seconds to deepen its earthy aroma.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Substitute yogurt with thick plant-based yogurt (coconut or soy). The tempering remains identical; the salad stays cool and refreshing, making it suitable for a vegan diet.

low carb

Low-carb

Replace radish with grated zucchini or additional cucumber to lower natural sugars. This variation keeps the crunch and yogurt base while reducing carbohydrates for keto-friendly meals.

spice lover

Spice-lover

Add ½ finely chopped green chili to the tempering or a pinch of red chili powder to the yogurt. This brings a gentle heat that pairs perfectly with the cool yogurt and crisp vegetables.

herb fusion

Herb-fusion

Swap coriander with chopped mint or dill for a fresh twist. Mint adds a cooling, palate-cleansing note that complements Indian grilled meats or spicy curries.

HEALTH BENEFITS