Simple seasoned yoghurt salad

C475422E-347C-4D4E-BF93-C3B55437A0F9Whenever I serve a curry I like to serve a salad with it. Normally it is Raita or patcha chutney or if I make biryani then I make my Gran’s buttermilk recipe.

Sometimes and I mean sometimes, if I am really really lazy them I will just serve plain yoghurt or even store bought pickle… but shhh don’t mention the store bought and I do tend to claim it as my own lol.

I came across a recipe for a yoghurt salad from Madhur Jaffrey’s book and it was easy enough to make and quick enough as well and the picture looks so mouthwatering I just had to try it out to go with Sunday’s lunch.


  • 1 x cup plain yoghurt
  • ¼ x tsp salt.
  • 1 x tsp vegetable oil.
  • ¼ x tsp mustard seeds.
  • A couple of dry chillies
  • A couple of curry leaves.


  • Whisk together the yoghurt and the salt together till well combined and set aside.
  • Heat the oil in a pan and add the mustard seeds.
  • Once the mustard seeds start to pop add the dry chillies and curry leaves.
  • Keep stirring until the dry chillies turn a darker colour.
  • Remove from the heat and pour over the yoghurt.
  • Let the oil mixture stay on top of the yoghurt it is very pleasing to look at.

Tell me what you think of this recipe