Preparation Time – 5 to 10 minutes
Serving – 2
Yogurt/curd – 1 cup
Cucumber, peeled, grated – ¼ cup
Carrot, peeled, grated – ¼ cup
Salt to taste
Black pepper powder – ¼ Teaspoon
Dry mint powder – ¼ Teaspoon
Chaat masala- ¼ Teaspoon
Oil – 1 Tablespoon
Mustard seeds – ¼ teaspoon
Curry leaves, chopped -3 to 4
Green chilly, chopped – 1
Hing (asafoetida) – ¼ Teaspoon
Whisk curd, salt, pepper powder, mint powder, chaat masala well.
Add grated cucumbers, carrots, mix well.
Heat oil in tadka pan, add mustard seeds, and let them splutter. Add green chilly, curry leaves and hing, mix well. Pour this tadka over curd mixture. Mix well.
Garnish with mint spring, cucumber slices and serve it. You can also serve chilled.