Hung Curd Salad Calories 154.61 Macronutrients Breakup (Per Serving) Protiens 5.56 Carbs 26.23 Fats 3.05 Fiber 1.68 schedulePrep10 mins outdoor_grillCook10 mins restaurantServes1 serves faceAuthorAdmin Ingredients: Hung curd: 1 cup (prepare by straining regular curd for 2–3 hours) Cucumber: ½ cup, finely chopped Tomato: ½ cup, finely chopped (seeds removed) Carrot: ¼ cup, grated Capsicum: ¼ cup, finely chopped (any color) Onion: ¼ cup, finely chopped (optional) Boiled corn : 2 tbsp (optional for sweetness) Fresh coriander or mint leaves: 1 tbsp, finely chopped For the dressing Black pepper powder: ½ tsp Roasted cumin powder: ½ tsp Salt: To taste Lemon juice: 1 tsp Olive oil: 1 tsp (optional for creaminess) Read more Instructions: Place the curd in a muslin cloth or fine sieve and let the whey drain out for 2–3 hours until thick and creamy. In a bowl, whisk the hung curd with black pepper, roasted cumin powder, salt, and lemon juice. Add olive oil for extra creaminess, if desired. Combine all the chopped vegetables and corn in a large mixing bowl. Pour the hung curd dressing over the vegetables. Mix well to ensure the dressing coats the vegetables evenly. Garnish with coriander or mint leaves. Serve chilled for a refreshing experience.