Tomato and Cucumber Pachadi with Asafoetida


Serves: 4
Total Calories: 138

Ingredients

4 to 5 small seedless cucumbers, peeled and finely chopped
1 large tomato, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon salt, or to taste
2 cups nonfat plain yogurt (do not whisk)
1 teaspoon peanut oil
1 teaspoon black mustard seeds
1 teaspoon , dried yellow split garbanzo beans, (channa dal)
1/2 teaspoon cumin seeds
2 tablespoons minced fresh curry leaves
pinch ground asafoetida
2 to 3 fresh green chili peppers, such as serrano, cut in half lengthwise and seeded
a few fresh cilantro leaves

Directions:

1. Place the cucumbers, tomato, cilantro, and salt in a serving bowl and fold in the yogurt until just incorporated.

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the dal and stir until golden, about 30 seconds, then add the cumin seeds, curry leaves and asafoetida and stir another 30 seconds. Transfer the seasoning into the yogurt bowl and fold in gently. Garnish with the green chili peppers and cilantro leaves, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 138
Calories from Fat: 10

This Tomato and Cucumber Pachadi with Asafoetida recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Yogurt Raitas and Pachadis
Banana Raita
Basic Cucumber Pachadis
Beet and Scallion Raita
Chopped Salad with Yogurt
Creamy Tofu Raita with Fresh Greens
Crispy Urad Dal Croquettes in Yogurt
Crumbled Tofu and Mint Chutney Raita
Crushed Lemon Pickle Raita
Cucumber and Radish Raita
Dried Fruit Raita
Fresh Spinach Raita with Ginger-Lime Pickle
Frozen Spinach Raita
Garlicky Roasted Chinese Eggplant Raita
Ginger and Scallion Raita
Grilled Zucchini and Pearl Onion Raita
Ground Lamb Raita
Kashmiri Morel Mushroom Raita
Mandarin Orange Raita
Mango Chutney Raita
Mango Raita with Fresh Ginger
Mustard Seed Raita
Pan-Roasted Eggplant Raita with Sesame Seeds
Potato Raita with Puréed Greens
Potato Raita with Roasted Cumin and Black Peppercorns
Potato and Beet Raita
Puréed Watercress Raita
Raita with Chickpea Flour Pancakes
Raita with Crispy Chickpea Batter Drops
Roasted Bell Pepper Raita
Sautéed Spinach Raita
Shredded Chicken Raita
Simple Mung Beans Croquettes Raita
Simple Salt and Pepper Raita
Spicy Mung Bean Croquettes Raita with Sonth Chutney
Spicy Raita with Lamb's Quarters
Spicy Yogurt with Mango and Coconut
Sprouted Beans and Vegetable Raita
Summer Iced Raita
Tomato Raita with Fresh Mint Leaves
Tomato and Cucumber Pachadi with Asafoetida
Tomato, Cucumber and Onion Yogurt
Traditional Grilled Eggplant Raita
Traditional Raita with Softened Chickpea Batter Drops
Traditional Urad Dal Croquettes Raita
Yogurt with Fried Green Tomato Chutney
Yogurt with Green Papaya and Coconut
Yogurt with Mashed Potato and Fresh Cilantro
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Yogurt with Sautéed Ripe Banana
Yogurt with Sautéed Tomatoes and Coconut




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