Raita/ Yogurt Salad

This simple Raita can be served along with flavored rice or just as a coolant after a spicy lunch/ dinner. With the event on my space, Bon Vivant #8 - Rice Recipes, I thought I have to post the recipe for this raita, since it's the most common type of yogurt salad that I make whenever there is a rice dish. 
Below is a list of vegetables that we all prefer at home. You can change the quantity of veggies depending upon your taste.

Prep Time: 10 min | Serves: 4

Ingredients:
Cucumber - Finely chopped - 1 Cup
Tomato - Finely chopped - 1/2 Cup
Onion - Finely chopped - 1/2 Cup
Yogurt (Beaten) - 1 1/2 Cup - If the yogurt is too sour add 2 tbsp of milk.
Salt to taste

For seasoning:
Oil - 1 tsp.
Mustard - 1/2 tsp
Asafetida/ Hing - 1/2 tsp.
Green Chili - 2 slit
Kadipatta/ Curry Leaves - Few leaves

Method of Preparation:

~ In a serving bowl add all the cut vegetables and add salt.
~ Next prepare the seasoning. In a small pan, heat oil, add mustard seeds and let it crackle.
~ Now add hing, green chilies and curry leaves. Take it off of the heat and immediately pour it on top of the vegetables. Mix it all up.
~ Lastly add the beaten yogurt, mix and serve it cold.