Yogurt Salad With Scorched Chile

Be the first to review
READY IN: 40mins

Ingredients Nutrition


  1. Shred first three ingredients finely.
  2. Boil peas.
  3. Keep aside.
  4. Chop cucumber, onion and tomato finely.
  5. Beat yogurt till smooth, adding salt, chilli paste and sugar.
  6. Skewer capsicum.
  7. Hold briefly on gas flame.
  8. Turn frequently, so that it is roasted all around.
  9. Let cool and remove skin.
  10. Chop capsicum.
  11. Add all the prepared vegetables to the spiced yogurt and mix lightly.
  12. Serve chilled.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a