Tomato Raita
Cool, creamy yogurt blended with fresh tomatoes and a gentle tempering of mustard seeds and curry leaves. This simple Indian raita comes together in minutes and balances any spicy meal with its refreshing, slightly tangy character.
For 4 servings
- prep · ~1 min
Whisk the yogurt.
In a mixing bowl, whisk the chilled yogurt until smooth and creamy with no lumps.
- mix · ~1 min
Fold in the tomatoes and season.
Add the finely chopped tomatoes, green chili, and salt to the whisked yogurt. Stir gently until well combined.
TIPDon't over-mix — the tomatoes will release water and thin out the raita. - temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat until shimmering.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds and let them sizzle (10 sec).4.Drop in curry leaves and fry until fragrant (10 sec).5.Pour the hot tempering over the raita.TIPKeep a lid handy — mustard seeds can pop out of the pan. - garnish
Garnish and serve.
Sprinkle chopped coriander leaves and a pinch of red chili powder on top. Serve immediately or chill for 10 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat Greek or thick curd for a creamy raita that won't turn watery.
- 2Remove tomato seeds before chopping to prevent excess liquid from thinning the raita.
- 3Chill the yogurt and tomatoes beforehand — cold raita is more refreshing alongside hot curries.
- 4Let the tempered oil cool for 10 seconds before pouring over the yogurt to avoid curdling.
- 5Make ahead: prepare base raita (no tempering) and refrigerate; add tadka just before serving for best texture.
Adapt it for your goals.
Low-oil
Skip the tempering and instead stir in a pinch of roasted cumin powder and black salt — you get the earthy flavour without the oil.
high proteinHigh-protein
Fold in 1/4 cup of crumbled paneer or roasted chickpeas for an extra protein boost that makes the raita more filling.
veganVegan
Use thick coconut yogurt instead of dairy yogurt and swap the tempering oil for coconut oil — keeps the creaminess and pairs beautifully with the curry leaves.
spicy mangoSpicy-mango
Replace one tomato with a small diced raw mango and add an extra green chili — the sour-sweet kick is perfect with biryani.
Why this is on our healthy list.
Probiotic-Rich
Yogurt provides live cultures that support gut health and digestion, especially helpful when eaten with heavy or spicy meals.
Lycorpene from Tomatoes
Despite the chill, the raw tomatoes deliver lycopene — a powerful antioxidant linked to heart health, with the oil in the tadka aiding absorption.
Low-Calorie & Hydrating
This raita is naturally low in calories and high in water content from yogurt and tomatoes, making it a light way to cool down after a rich meal.
Anti-inflammatory Spices
Mustard seeds and cumin contain compounds with anti-inflammatory properties, while curry leaves add a dose of iron and vitamin A.
Frequently asked questions
Yes, but low-fat yogurt tends to be thinner and may separate. To thicken it, strain it through a muslin cloth for 30 minutes before using.
