Onion Tomato Raita
A cooling, creamy yogurt side dish speckled with crunchy raw onions and juicy tomatoes. This simple raita comes together in 10 minutes and balances spicy Indian meals beautifully. The gentle cumin and fresh coriander lift it into something refreshing yet satisfying.
For 4 servings
- prep
Prep the vegetables.
Finely chop the onion. Deseed the tomato to prevent the raita from becoming watery, then chop it finely. Finely chop the green chili and coriander leaves.
TIPDeseeding the tomatoes is key — the extra water from the seeds thins the yogurt and dilutes the flavour. - mix · ~1 min
Whisk the yogurt until smooth.
Add the chilled yogurt to a mixing bowl. Whisk briskly for about a minute until it turns creamy and lump-free.
- mix
Fold in the vegetables and spices.
1.Add the chopped onion, tomato, green chili, and coriander leaves to the whisked yogurt.2.Sprinkle in the roasted cumin powder, red chili powder, black salt, and salt.3.Gently fold everything together until the vegetables and spices are evenly distributed.TIPFold gently — over-mixing bruises the tomatoes and makes the raita watery. - rest · ~10 min
Chill for 10 minutes before serving.
Cover the bowl and refrigerate for at least 10 minutes to let the flavours meld. Give it a quick stir just before serving.
TIPDon't skip the resting time. Those 10 minutes let the cumin and salt draw moisture from the onions and tomatoes into the yogurt, deepening the overall flavour. - garnish
Garnish with a pinch of cumin and a coriander sprig, then serve.
1.Transfer the chilled raita to a serving bowl.2.Sprinkle a tiny pinch of roasted cumin powder on top.3.Place a fresh coriander sprig in the centre and serve alongside spicy curries or biryani.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use chilled yogurt for a thick, creamy raita that won't break.
- 2Deseed the tomatoes thoroughly to keep the raita from becoming watery.
- 3Roast the cumin powder in a dry pan until fragrant for a deeper, nuttier flavor.
- 4Fold the vegetables in gently to avoid bruising the tomatoes and releasing excess moisture.
- 5Rest the raita in the fridge for at least 10 minutes to let the flavors meld.
- 6Add a pinch of sugar if the yogurt is very tart — it balances the acidity beautifully.
- 7For extra crunch, rinse the chopped onion under cold water and pat dry before adding.
Adapt it for your goals.
Mint-Cucumber Raita
Replace tomato with ½ cup finely grated cucumber (squeezed dry) and add 2 tablespoons chopped fresh mint. This creates an even cooler, more refreshing raita perfect for summer meals or biryani.
Vegan RaitaVegan Raita
Swap dairy yogurt with thick coconut or cashew yogurt. Use kala namak (black salt) to mimic the eggy depth of yogurt. Ideal for those avoiding dairy or following a plant-based diet.
Boozy (Spiked) RaitaBoozy (Spiked) Raita
Add a teaspoon of chaat masala and a splash of pomegranate molasses for a sweet-sour punch. Great as a dip for papdi or samosas.
High Protein RaitaHigh-Protein Raita
Use Greek yogurt or skyr instead of regular yogurt, and fold in 2 tablespoons of roasted chickpea flour (besan) for a protein boost. A hearty side for active lifestyles.
Why this is on our healthy list.
Gut-Friendly Probiotics
Yogurt is rich in live cultures that support digestion and gut health, especially when served with spicy meals.
Low-Calorie Hydration
This raita is naturally low in calories and high in water content from tomatoes and onions, helping to keep you hydrated and full.
Source of Antioxidants
Tomatoes provide lycopene, a powerful antioxidant linked to heart health, while coriander leaves offer vitamin C and protective phytonutrients.
Bone Support from Dairy
Yogurt is an excellent source of calcium and phosphorus, essential for maintaining strong bones and teeth.
Frequently asked questions
This happens when tomatoes are not deseeded, or when the yogurt is thin. Use thick Greek-style yogurt and always deseed tomatoes to reduce excess moisture.
