Refreshing Indian Yogurt Salad Recipe – Peanuts & Spices

Last Updated on 2 months by Neha Deshmukh

Refreshing Indian Yogurt Salad Recipe – Peanuts & Spices

Hey everyone! If you’re anything like me, you’re always looking for a quick, easy, and incredibly refreshing side dish, especially during those warmer months. This Indian yogurt salad is exactly that – a vibrant mix of textures and flavors that’s perfect with rice, roti, or even just on its own. I first made this when I was craving something light and flavorful, and it’s been a staple in my kitchen ever since! It’s seriously so simple, you won’t believe how much taste you get.

Why You’ll Love This Recipe

This isn’t just any yogurt salad. It’s a little explosion of Indian flavors – the coolness of the yogurt, the crunch of peanuts, the zing of green chilies, and that lovely aromatic spice blend. It’s ready in under 10 minutes, requires zero cooking, and is incredibly versatile. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 2 cups yogurt
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 cucumber, finely chopped
• 1 carrot, grated
• 2-3 green chillies, finely chopped (adjust to your spice preference!)
• 1-2 tablespoons crushed peanuts
• ? cup chopped cilantro (fresh is best!)
• 1 tablespoon coriander cumin powder
• Salt, as required

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this salad.

• Coriander Cumin Powder: This is key. It’s a classic Indian spice blend that adds so much warmth and depth. You can find it pre-made, or easily make your own by roasting and grinding equal parts coriander seeds and cumin seeds.
• Yogurt Types: In India, we have so many different types of yogurt! Dahi is the most common, but you can use any plain yogurt you like. Full-fat yogurt will give you a richer, creamier salad, but low-fat works just fine too.
• Peanuts – Roasted or Raw? I prefer using raw peanuts and crushing them myself – it gives a fresher crunch. But roasted peanuts work beautifully too, especially if you’re short on time. Just make sure they’re not salted!

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s super easy, I promise.

1. First, grab a bowl and add the yogurt. Give it a good whisk until it’s nice and smooth. No one likes lumpy yogurt!
2. Now, add in all your chopped veggies – the onion, tomatoes, cucumber, and grated carrot.
3. Next, toss in those green chillies for a little kick, and the chopped cilantro for freshness.
4. Sprinkle in the coriander cumin powder and add salt to taste. Don’t be shy with the spice blend – it really makes the salad sing!
5. Finally, add the crushed peanuts. Give everything a really good mix, making sure all the ingredients are well combined.

Expert Tips

A few little things I’ve learned over the years:

• Chill Time is Your Friend: This salad tastes so much better when it’s chilled. Pop it in the fridge for at least 30 minutes before serving to let the flavors meld.
• Don’t Overmix: Be gentle when mixing! You want everything combined, but you don’t want to mash the veggies.
• Taste as You Go: Everyone’s palate is different. Adjust the salt and green chilli to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the dairy yogurt for a plant-based yogurt – coconut yogurt or soy yogurt work really well.
• Spice Level: If you’re sensitive to spice, start with just one green chilli, or remove the seeds before chopping. If you like it hot, add another one! My friend loves adding a pinch of cayenne pepper too.
• Regional Variations: My grandmother used to add grated radish or beetroot to her salad for a beautiful color and a slightly earthy flavor.
• Summer Cooling Adaptations: In the peak of summer, I sometimes add a tablespoon of mint chutney for an extra cooling effect.

Serving Suggestions

This salad is incredibly versatile! Here are a few of my favorite ways to serve it:

• Alongside a simple rice dish like jeera rice or lemon rice.
• With roti or paratha for a light and satisfying meal.
• As a refreshing side to any Indian curry.
• Even as a dip with vegetable sticks!

Storage Instructions

Leftovers? No problem! Store the salad in an airtight container in the refrigerator for up to 2 days. The yogurt might separate slightly, but just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• What type of yogurt works best for this salad? Any plain yogurt will do, but I recommend using full-fat yogurt for a richer flavor and creamier texture.
• Can I make this salad ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill in the fridge for a bit.
• How can I adjust the spice level? Start with one green chilli and add more to taste. You can also remove the seeds from the chillies to reduce the heat.
• What are some good accompaniments for this salad? It goes perfectly with rice, roti, curries, or even as a dip with veggies.
• Can I use other nuts instead of peanuts? Definitely! Cashews or almonds would also be delicious. Just make sure they’re crushed or chopped.