Shallot & Curd Salad

By Priya Narayan

During the summer months, our appetite is at an all-time low. This is when we come up with some light yet tasty salads that pep up the appetite and the mood for some food.  

Shallots are a powerhouse of vitamins and play a crucial role as an antioxidant, keeps the blood pressure and diabetes in check and improves metabolism. Include shallots in your diet either in your cooking or in a salad, and get the best out of them. Here is an all-season favourite salad in my house that is extremely healthy and delicious.

This recipe has been revamped by Harish, an In-flight Technologies professional based out of Mumbai.

Shallot & curd salad. Photo Courtesy: Priya Narayan


  1. Shallots – ¼ Cup
  2. Tomato (finely chopped)- 1
  3. Green chilli (minced) – 1
  4. Ginger (minced) – ½ Teaspoon
  5. Coriander leaves (finely chopped) – 2 Teaspoons
  6. Salt – ½ Teaspoon
  7. Cumin powder – 1/4 Teaspoon
  8. Curd – 1 Cup
  9. Lemon juice – 1 Teaspoon
  10. Carrot (grated)- ¼ cup
  11. Cucumber (grated)- ¼ cup


  1. Soak the shallots in water for 30 minutes. This helps in easy peeling of the skin.
  2. After 30 minutes, remove the skin and chop them into small pieces.
  3. Mix all the ingredients together and refrigerate it for an hour before serving.
  4. This salad is very cooling as it contains curd, cucumber and shallots.

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Tanya is a graduate in Sociology from Sophia College, Mumbai, a post-graduate in Communications and Media from SNDT Women’s University in Mumbai and holds a Master's Degree in Journalis & Mass Communications from Chandigarh University. A former writing mentor and a seasoned lifestyle writer, Tanya writes columns on The Lifestyle Portal of life and living.

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