Magazine article Sunset

Cool off with Yogurt

Magazine article Sunset

Cool off with Yogurt

Article excerpt

Face summer's warm days with a refreshing Indian salad

Many of our traditional summer salads are dressed with mayonnaise or sour cream. But there's a creamy alternative without all that fat: yogurt. Tangy and rich in protein, nonfat yogurt makes a tasty base for a fresh, healthy salad.

In southern India, the cuisine blazes with chilies and spices. To soothe the palate, cooks often follow hot courses with a yogurt-dressed rice salad. In her home in Cupertino, California, Hema Kundargi serves this refreshing dish as a companion to grilled spice-rubbed chicken. The rice salad and interesting pasta variation that follows also make great vegetarian main dishes for a summer lunch.

Yogurt-Rice Salad

PREP AND COOK TIME: About 35 minutes

NOTES: You can make this salad up to 1 day ahead; cover and chill.

MAKES: 8 side-dish servings

1 cup basmati or long-grain white rice

1 English cucumber (about 14 oz.)

1 zucchini (about 5 oz.)

1 Granny Smith apple (about 8 oz.)

1 cup chopped white or red onion, rinsed and drained

2 cups plain nonfat yogurt

1 teaspoon grated fresh ginger

About 1/2 teaspoon salt

1 teaspoon vegetable oil

1/4 teaspoon hot chili flakes

1/8 teaspoon cracked or coarse-ground pepper

3/4 cup shredded carrots

1. In a fine strainer, rinse rice well and drain. In a 2- to 3-quart pan over high heat, bring 3 cups water and the rice to a boil. Reduce heat to medium-high and cook, uncovered, until most of the liquid is absorbed, about 10 minutes. Reduce heat to low, cover, and cook until rice is tender to bite, about 10 minutes longer. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.