Ingredients:

• 1 – cucumber, peeled and finely chopped
• 1 – tomato, skinned and finely chopped
• 1 – onion, finely chopped
• 1 – green chilli, finely chopped
• 1 – small bunch fresh coriander, chopped
• 450 ml – natural (plain) Yoghurt
• 2 tsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 1 tsp – split black beans
• 1 tsp – yellow split peas
• 1/4 tsp – Asafoetida
• 1 – dried red chilli, halved
• 2 – Curry leaves
• Salt

Method:

1. Mix together the cucumber, tomato, onion, chilli, half the coriander, yogurt and salt.
2. Heat the oil and fry the remaining ingredients until the mustard seeds start crackling.
3. Add to the yogurt and garnish with remaining coriander.
4. Serve cold or at room temperature.

Recipe courtesy of Shilpa