Tomato Raita

Tomato Raita

Tomatoes are tempered and cooked before adding to the yogurt. The citrus from the tomatoes mixed with the yogurt gives a tangy taste that cuts through the heavy dishes it is generally served with.


  • Tomatoes: 2 large
  • Yogurt: 1 cup
  • Green chilies: 2
  • Curry leaves: 10-12
  • Mustard seeds: ½ tsp
  • Oil: 1 tbsp
  • Salt


  • Chop the tomatoes into small pieces
  • Cut the chilies into pieces
  • Whip the yogurt


  • Heat oil in a thick wok
  • Add the mustard seeds and let them crackle
  • Add the curry leaves and green chili pieces
  • Add the tomato pieces. Lower the heat and let it cook for two minutes
  • When the tomatoes are done, turn off the heat and keep aside for a minute. The tomato mix had to cool down before adding the yogurt
  • Add the whipped yogurt and mix well
  • Add salt to taste. The raita is ready to serve


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