Friday, 11 July 2014

Vegetable Salad with Curd Dressing



When we have a sumptuous dinner ready, it would be ideal to have a special salad to go with it. Well, salad dressings can be made at home easily! This recipe shows you how to prepare a low calorie salad dressing to go with assorted vegetables.
Allow the whey to drain through a strainer
Ingredients: (serves three)

Cut vegetables – 1 teacup or 200ml measure*
Curds – ½ tumbler or 100ml measure
Salt – to taste
Pepper powder – ¼ teaspoon (adjust to taste)
Mustard powder – a pinch
Sugar – ½ teaspoon (optional)

*Cucumber, carrot, onion, tomato and radish can be used alone or in desired combinations. Capsicum can be added to any combo. Cut cucumber, carrot, radish, tomato and capsicum into cubes. Chop onions into small pieces.

Cucumber salad with curd dressing

Method: Powder a few peppercorns and ¼ teaspoon of mustard seeds separately using a mortar and pestle. Keep aside.

Place the curd in a fine sieve and allow the whey to drain for 30 minutes to 1 hour. Alternatively, you may place the curds on a thin cloth, bring the edges of the cloth together and tie the cloth with a thread. Hang it to drain for 30 minutes to 1 hour. Once the whey is fully drained, place the ‘hung curd’ in a bowl, add salt, sugar, pepper powder and mustard powder. Beat the contents well with a spoon. Your curd dressing is ready. Now add in the vegetables and mix well to ensure that the salad is fully coated with curd dressing. Keep the salad in the refrigerator for 30 minutes. Serve chilled.

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