Tomato and Onion Raita: A Yogurt-Based Curry Recipe
Some Information About Tomato and Onion Raita
Tomato and onion raita is a regular side dish during summer to beat the heat. This curry is less spicy, raw, and yogurt-based. Hence, people eat it in the beginning of the meal to cool off.
Finely chopped onion and tomato make this raita crunchy. This dish can be served with rice, pulao, biryani, fried rice, etc. Try this easy recipe.
- 1 cup tomato, finely chopped
- 1 cup onion, finely chopped
- 1 1/2 cup yogurt or thick curd, not too sour
- 1/2 cup grated coconut, optional, If you don't use the coconut, use more yogurt/curd
- 2 green chilies
- 2 pinches hing / asafoetida
- 1/6 tsp mustard seeds, for the sauce/chutney
- 1/2 tsp salt
- 1 tsp ghee or oil, for the tempering
- 1/2 tsp mustard seeds, for the tempering
- 1/4 tsp cumin seeds, for the tempering
- 8 curry leaves, for the tempering
- 1/2 tsp dehusked black lentil split, for the tempering
Step-By-Step Instructions and Images for Making Tomato and Onion Raita
- Finely chop tomatoes and onions.
- Take grated coconut, green chilies, mustard seeds, hing powder, and a small quantity of yogurt in a mixer grinder. Grind to get a near smooth sauce. Add salt and remaining yogurt or curd. Mix well.
- Add chopped tomatoes and onions. Mix it with the sauce.
- You have to prepare the tempering now. Heat ghee or oil in a small pan. Throw mustard seeds. Let it crackle. Add cumin seeds and black lentil split. Add curry leaves. Mix well. Transfer it on the raita when the black lentil gets golden color. Mix it with the raita.
- Tomato and onion raita is ready to serve. Serve it with cooked rice, biryani, pulao, flatbread etc. Enjoy the awesome taste!
- Prepare this dish for one time use only. As yogurt or curd is one of the ingredients used, it won't be fresh in room temperature for a long time. If you want to use it after a few hours, keep it in the refrigerator.
- Raita remains fresh for a day when stored in refrigerator.