- Kachumbar: This consists of chopped tomatoes, onions and cucumbers tossed together with a generous sprinkling of cilantro and lemon juice. The citrus really accentuates the fresh flavors and this salad is a great palate cleanser.
- Often thinly sliced salad vegetables are simply arranged on a big platter and sprinkled with salt and pepper.
- Raita: This is a versatile salad with a yogurt base. It serves as a cool contrast to the spicy flavors of a curry meal.
Raitas can work as a side-dish, salad, or dip. They are so easy to put together:
Base: Whipped yogurt seasoned with salt. Low-fat or non-fat yogurt works fine, as does sour cream, in a pinch. I often use some milk to think down yogurt so it can be whipped more easily. If the yogurt is sour, a dash of sugar goes a long way in enhancing the flavor.
Vegetables: Use any combination of the following vegetables, chopped or grated; tomatoes, cucumbers, onions, carrots, beets, boiled potatoes.
Herbs: Sprinkle any of all of the following finely minced herbs; mint, cilantro, parsley.
Seasoning: A minimalistic raita will need nothing more than a dash of salt and pepper. If you are feeling more adventurous, try crushed roasted cumin seeds, a sprinkling of paprika or finely minced fresh ginger.
Topping: I love using crushed roasted peanuts as a topping for my raita. It is one of the traditional ways of making raita in Maharashtra where I grew up.
Simply toss all the components together in a bowl and let it chill for a while before serving.