Zoh Recipes · Yogurt
Crunchy cucumber, tomato and onion over thick yogurt, finished with roasted jeera and coriander. A simple side with Indian meals.
Best for: A crunchy side for dal-rice, khichdi or a roti meal.
Estimated time: 15 minutes · Yield: 2 side-dish servings · Uses finished yogurt; no additional fermentation.
Ingredients · Method · Storage
Ingredients
- 300 g plain thick yogurt
- 150 g cucumber, diced
- 100 g firm tomato, diced
- 30 g red onion, finely diced
- 8 g fresh coriander, chopped
- 1 g roasted jeera (cumin) powder
- 1 g fine salt, or less to taste
Method
- Whisk the yogurt just enough to smooth it, then divide between two bowls.
- Combine the cucumber, tomato, onion and coriander. Add the jeera and salt just before serving.
- Pile the vegetables over the yogurt. Serve immediately, mixing the layers as you eat.
Make it your way
Use plain Greek-style yogurt for a thick base or well-set dahi for a softer bowl. If living overseas, choose unsweetened natural yogurt; do not use vanilla yogurt. Leave out onion if preferred. Plain soy yogurt offers a dairy-free alternative, with a different taste and protein content.
Serving suggestions
Keep the vegetable topping separate until eating so it stays crisp. For a packed meal, carry both components chilled and combine at lunchtime.
Nutrition tip
For a more substantial bowl, add cooked, cooled chickpeas and serve with roti. Protein varies with the yogurt and portion; a thick texture alone does not establish a high-protein claim.
Storage
Make only what you need where possible. Cover and refrigerate promptly; keep chilled during transport. Use clean utensils and follow the yogurt’s storage instructions. Fresh vegetables and herbs shorten keeping quality, so preparing and eating on the same day gives the best texture.
Allergens
The dairy version contains milk. The soy alternative contains soy. Check every ingredient label for your needs.
Questions
Why has my bowl become watery?
Salt draws water from chopped vegetables. Salt them just before serving and keep them separate from the yogurt when preparing ahead.
Can this become a raita?
Yes. Stir the vegetables into the yogurt and loosen with a little drinking water if needed. This is a serving variation of the same recipe.
Make the yogurt base at home
Choose Zoh’s Greek yogurt guide for a creamy base or the Bulgarian yogurt guide for everyday dahi-style meals. Use the finished, chilled yogurt in this recipe; do not add starter powder directly to the dish.
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