South Indian food can get pretty spicy at times. When our mouths are on fire and our eyes are streaming, we turn to our favourite cooler: cucumber yoghurt.
Everything about this dish is cool and refreshing: cold velvety yoghurt, grated cucumber, fresh green coriander, and tangy lime, topped with a classic mustard seed tempering.
This delightful dip can be whipped up in less than 5 minutes and is a perfect accompaniment to any spicy dish. It's also a great topping for our Kale Cranberry and Coconut rice.
For our vegan version, we’ve used Alpro Soya sugar free plain yoghurt. The flavour, texture and taste are indistinguishable from dairy yoghurt! It will fool all your non-vegan friends. Trust us, we've tried and succeeded.
So next time you cook up a spicy dish, make a bowl of this yoghurt to soothe the heat.
N & N
Time: 5 minutes
1 cup unsweetened plain non-dairy yoghurt
1 cup peeled grated cucumber
2 tablespoons finely chopped fresh coriander
Juice of half a lime
1/2 teaspoon mustard seeds
1/2 teaspoon sunflower oil
Optional: 1/2 green chilli finely chopped
- Add the yoghurt to a bowl and whisk until it's smooth and creamy.
- Add in the grated cucumber and mix it all through. If the mixture is too thick, add a little cold water to thin.
- Add the chopped coriander and lime juice and mix.
- Finally, make the tempering by heating the oil in a small pan. When the oil is hot, add in the mustard seeds and green chilli. When the mustard seeds start popping, remove from the heat and pour the mixture over the top of the yoghurt.