How to Make Hung Curd Vegetable Salad (Traditional & Healthy Version)
Hung Curd Vegetable Salad is a refreshing North Indian lunch dish that beautifully blends creamy hung curd (Greek-style dahi) with crisp, seasonal vegetables. Popular in Punjabi households, this salad is a staple during summer, especially for those looking to enjoy light yet nourishing meals. The process of hanging dahi to remove excess water yields a thick, rich curd base that’s perfect for absorbing flavors and spices. The dish is often served at family gatherings, festive lunches, and as a cooling side during Holi, owing to its vibrant colors and wholesome taste. The salad combines locally grown vegetables like gajar (carrot), kheera (cucumber), shimla mirch (capsicum), and onions, tossed together with fresh dhania (coriander leaves) and seasoned with chaat masala, jeera powder, and a hint of lemon. It’s not only visually appealing with its rainbow hues but also packs a punch of flavor—thanks to the tangy curd and Indian spice mix. Hung Curd Vegetable Salad is ideal for calorie-conscious eaters, vegetarians, and those seeking a protein-rich meal that’s low in fat. Its creamy texture and crunch make it a favorite during lunch hours, especially in North Indian homes.
Ingredients
- 1 cup Hung curd (dahi) (thick strained curd)
- 1/2 cup Gajar (carrot) (finely chopped)
- 1/2 cup Kheera (cucumber) (peeled and diced)
- 1/4 cup Shimla mirch (capsicum) (finely chopped)
- 1/4 cup Pyaaz (onion) (finely chopped)
- 1/4 cup Tamatar (tomato) (deseeded and chopped)
- 2 tbsp Dhaniya (coriander leaves) (finely chopped)
- 1/2 tsp Chaat masala (for tangy flavor)
- 1/2 tsp Roasted jeera (cumin) powder (freshly ground)
- to taste Salt (sendha namak for fasting)
- 1/4 tsp Black pepper powder
- 1 tsp Lemon juice (nimbu ras)
Step-by-step instructions
Step 1 · Place dahi (curd) in a muslin cloth
Place dahi (curd) in a muslin cloth, tie and hang it for 2-3 hours to drain excess water. You should get thick hung curd.
Step 2 · Wash and finely chop all vegetables: gajar
Wash and finely chop all vegetables: gajar, kheera, shimla mirch, pyaaz, and tamatar. Ensure uniform size for even mixing.
Step 3 · In a mixing bowl
In a mixing bowl, add the hung curd. Whisk it gently to smoothen.
Step 4 · Add all chopped vegetables to the hung curd
Add all chopped vegetables to the hung curd. Sprinkle chaat masala, roasted jeera powder, salt, and black pepper.
Step 5 · Add lemon juice and chopped dhaniya
Add lemon juice and chopped dhaniya. Mix everything gently until well combined.
Step 6 · Cover and refrigerate for 10-15 minutes
Cover and refrigerate for 10-15 minutes, allowing flavors to meld and salad to chill.
Step 7 · Serve chilled in bowls
Serve chilled in bowls. Garnish with extra coriander leaves or a sprinkle of chaat masala.
Why this recipe is healthy
This salad is a health-conscious choice, packed with protein and fiber, yet low in saturated fat and calories. Hung curd is known for its probiotic properties, which support digestion and immunity. By using fresh, raw vegetables, the dish preserves essential vitamins and minerals. The absence of processed ingredients and natural flavorings make it ideal for weight loss, diabetes management, and overall wellness. It’s a perfect lunch for those seeking a balanced, nutritious Indian meal.
A note on tradition
Hung Curd Vegetable Salad is a North Indian favorite, especially in Punjabi and Delhi households. It’s commonly prepared during Holi and other summer festivals, as a cooling meal after spicy snacks. The use of hung curd is traditional, reflecting India’s rich dairy heritage. In fasting seasons like Navratri, sendha namak is used. Regional variations include adding beetroot in Uttar Pradesh or using green chillies for extra heat in Punjab. This salad is often served with rotis or as a light standalone lunch.