Cucumber Tomato Salad
Yogurt compliments the intensely spiced dishes that are served throughout Kerala. And so, plain or spruced up, it always finds a coveted place on the Malayalee table. This preparation calls for cucumbers, making it extra refreshing. For an elegant meal, pair it with chicken biriyani, lentil wafers, and lemon pickle.
1 cup finely diced cucumbers
1 cup finely diced tomatoes
2 tablespoons finely diced onions
Half a small jalapeno, cut lengthwise and seeded
10 ounces low-fat yogurt
2 tablespoons low-fat sour cream (optional)
¾ teaspoon salt
2 tablespoons chopped cilantro
Toss the cucumbers, tomatoes, onions, and jalapeno together in a large bowl.
Mix in the yogurt and sour cream.
Stir in the salt and cilantro. Refrigerate for 30 minutes.