Eroju Special

Ingredients

• 2 cups Plain Yogurt (full‑fat, unsweetened)
• 1 piece Onion (medium, white or yellow, diced)
• 1 piece Tomato (ripe, seeds removed, diced)
• 1 piece Green Chili (small, finely chopped; adjust heat to taste)
• 2 tablespoons Fresh Coriander (chopped leaves only)
• 1 teaspoon Cumin Powder (roasted for extra aroma if available)
• 1 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground, optional)

Instructions

1. Wash and Prepare Vegetables

   Rinse onion, tomato, green chili and fresh coriander under running water. Pat dry with a clean kitchen towel.

   Time: PT5M

2. Dice the Vegetables

   Finely dice the onion and tomato (remove seeds before dicing). Mince the green chili and roughly chop the coriander leaves.

   Time: PT10M

3. Whisk the Yogurt

   Place the plain yogurt in the mixing bowl and whisk until smooth and creamy, without lumps.

   Time: PT3M

4. Season the Yogurt

   Add salt, roasted cumin powder and optional black pepper to the whisked yogurt. Mix well.

   Time: PT2M

5. Combine All Ingredients

   Stir the diced onion, tomato, green chili and chopped coriander into the seasoned yogurt until evenly distributed.

   Time: PT3M

6. Chill and Serve

   Cover the bowl and refrigerate for at least 15 minutes before serving. Serve cold as a side with biryani, pulao or any spicy Indian main.

   Time: PT15M

   Temperature: 4°C

Nutrition Facts

Calories

80

Protein

5g

Carbohydrates

6g

Fat

4g

Fiber

1g