Tomato Salad On Cumin Spiced Yogurt Recipes
YOGURT TOMATO SALAD
Make and share this Yogurt Tomato Salad recipe from Food.com.
Provided by weekend cooker
Categories Onions
Time 20m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 8
Steps:
- half cucumbers lenghtwise, and remove seeds, then slice thinly.
- Place cucumbers into a medium bowl, and sprinkle with salt.
- Let stand for 1 hour.
- Drain, squeezing cucumber slightly to remove excessive moisture.
- Add tomatoes, and onion.
- Mix yogurt, parsley, cilantro, and cumin in a separate bowl.
- Pour over vegetables and gently toss.
- Cover and chill until serving time.
Nutrition Facts : Calories 67.8, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.7, Sodium 633.8, Carbohydrate 10.5, Fiber 1.4, Sugar 7.4, Protein 4.6
CUCUMBER, TOMATO, AND ONION YOGURT SALAD
Steps:
- 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.
- *Dals are dried legumes.
TOMATO SALAD ON CUMIN-SPICED YOGURT
This simple tomato salad is ready in minutes, and works best with a mix of ripe tomatoes from the market that are delicious enough to eat raw. Layered on cumin-spiced yogurt, and slathered in a bright herb dressing, it's hearty enough to have as a late summer meal with a piece of grilled bread. The recipe comes from chef Preeti Mistry, who ran a restaurant in Oakland called Juhu Beach Club, inspired by her unique experience as an Indian-American born in London to Asian parents from East Africa, raised in the American Midwest, who was cheffing in northern California.
Provided by Tejal Rao
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small, dry saucepan over medium heat, toast the cumin seeds until they are toasted and aromatic (do not let them burn!), about 2 minutes. Use a mortar and pestle or spice grinder to grind into a powder. In a small bowl, mix toasted cumin with 2 tablespoons yogurt, turmeric and 1/2 teaspoon salt, until no streaks remain. Set aside.
- To make the dressing, put the garlic, herbs, yogurt, vinegar, 1/2 teaspoon salt and pepper in a food processor, and purée until smooth. With the machine running, pour the oil into the bowl in a slow steady stream. The dressing will become a thin, light green vinaigrette.
- To assemble the salad, spread the remaining 1 cup yogurt on the bottom of a large serving dish. Toss the cut tomatoes with the vinaigrette, and pile them on top of the yogurt. Pour any remaining dressing all over the tomatoes and yogurt. Finish with a sprinkle of Maldon or other crunchy salt, and serve, spooning up the yogurt, tomatoes and dressing all together.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 759 milligrams, Sugar 8 grams, TransFat 0 grams
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