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Bowl of Indian-style yogurt cucumber salad with fresh herbs and tadka spices on a wooden table.

Cool Indian-Style Yogurt Cucumber Salad

This bold and indulgent Indian-style yogurt cucumber salad is the perfect cooling side for summer gatherings. Creamy, tangy, and packed with fresh herbs, it comes together in minutes and pairs with anything off the grill.
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Prep Time 15 minutes
Cook Time 2 minutes
Resting Time 30 minutes
Total Time 47 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large English cucumber or 3 Persian cucumbers
  • 1 cup full-fat Greek yogurt or thick plain yogurt
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 1 green chili serrano or Thai, finely chopped (seeds removed for less heat)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chaat masala optional
  • For the tadka:
  • 1 tablespoon neutral oil or ghee
  • 1 teaspoon mustard seeds
  • 2 dried red chilies broken
  • 8-10 fresh curry leaves
  • A pinch of asafoetida hing

Method
 

  1. Grate the cucumber using a box grater or finely dice it. Place in a clean kitchen towel and squeeze out excess water. Transfer to a mixing bowl.
  2. In a small bowl, whisk the yogurt until smooth and creamy. Add the yogurt to the cucumber along with cilantro, mint, green chili, salt, cumin, and chaat masala. Stir well to combine.
  3. Make the tadka: Heat oil or ghee in a small skillet over medium heat. Add mustard seeds and cook until they start to pop, about 30 seconds. Add dried red chilies, curry leaves, and asafoetida. Cook for 10 seconds until fragrant, then remove from heat.
  4. Immediately pour the hot tadka over the salad and stir to incorporate. Taste and adjust salt or spice as needed.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra cilantro and mint before serving.