Tomato Raita
A refreshing and simple yogurt dip made with juicy tomatoes, crisp onions, and a fragrant tempering of spices. This quick and easy Tomato Raita is the perfect cooling side dish for spicy Indian meals like biryani, pulao, or parathas.
For 3 servings
3 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Raita Base
- b.In a medium-sized bowl, add the curd and whisk it well until it is smooth and creamy, with no lumps.
- c.Add the finely chopped tomato, onion, green chili, and coriander leaves to the whisked curd.
- d.Stir in the roasted cumin powder and optional sugar. Mix everything together until well combined. Do not add salt at this stage.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the oil in a small pan (tadka pan) over medium heat. The oil is ready when a single mustard seed sizzles upon contact.
- c.Add the mustard seeds and allow them to splutter completely. This should take about 30-45 seconds. This step is crucial to release their flavor and avoid bitterness.
- d.Once the seeds stop popping, add the curry leaves (be careful as they will spatter) and the pinch of hing. Sauté for another 10-15 seconds until the curry leaves become crisp and fragrant.
- 3
Step 3
- a.Combine, Season, and Chill
- b.Immediately pour the hot tempering over the yogurt mixture. You will hear a satisfying sizzle.
- c.Gently mix the tempering into the raita.
- d.Just before you are ready to serve, stir in the salt.
- e.For best results, chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld together.
- f.Serve the chilled Tomato Raita as a cooling side dish with biryani, pulao, parathas, or any Indian meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick, full-fat curd (yogurt) for a creamy, rich texture. If your curd is thin, you can hang it in a cheesecloth for 30-60 minutes to drain excess whey.
- 2For a less watery raita, deseed the tomatoes before chopping them.
- 3Always add salt just before serving. Adding it earlier will cause the yogurt and vegetables to release water, making the raita thin.
- 4Allow the tempering to cool for 30 seconds before adding it to the curd to prevent the curd from splitting, especially if it's low-fat.
- 5Ensure the mustard seeds have fully spluttered before adding other ingredients to the tempering to avoid a bitter taste.
Adapt it for your goals.
Vegan Option
Replace the dairy curd with a thick, unsweetened plant-based yogurt such as coconut, cashew, or almond yogurt.
Smoky FlavorSmoky Flavor
Use ghee instead of oil for the tempering (tadka) to impart a rich, smoky aroma and flavor.
Added CrunchAdded Crunch
Add 1/4 cup of finely chopped cucumber along with the tomato and onion for extra freshness and a pleasant crunch.
Spicier VersionSpicier Version
Add a pinch of red chili powder or cayenne pepper along with the roasted cumin powder for an extra kick of heat.
Why this is on our healthy list.
Promotes Gut Health
The probiotics found in curd (yogurt) help maintain a healthy balance of beneficial bacteria in your gut, which aids digestion and boosts overall immunity.
Natural Cooling Agent
Yogurt has a natural cooling effect on the body. This makes raita the perfect side dish to balance the heat of spicy foods and soothe the digestive system.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Onions, coriander, and spices also contribute beneficial antioxidants.
Good Source of Calcium
As a dairy-based dish, this raita is a good source of calcium, which is vital for maintaining strong bones and teeth.
Frequently asked questions
Yes, Tomato Raita is a very healthy side dish. It is rich in probiotics from the curd, which supports gut health, and provides vitamins and antioxidants from the fresh tomatoes, onions, and spices. It's also naturally gluten-free and relatively low in calories.