10-Minute Tomato Raita (Tomato and Yogurt Curry)

Updated on February 4, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Tomato raita (tomato and yogurt curry).
Tomato raita (tomato and yogurt curry).

A Comforting Side Dish Made With Tomato and Yogurt

If you have some tomatoes and yogurt in your kitchen, you can quickly and easily make this yummy raita to please everyone in the house. I make it with a tempering; adding a tempering is not mandatory, but I recommend adding it for better aroma and taste.

Enjoy eating this raita with steamed rice or any other rice-based main course dish.

Cook Time

Prep time: 4 min
Cook time: 6 min
Ready in: 10 min
Yields: Serves 3–4 people

Ingredients

  • 2 cups chopped tomatoes
  • 1 green chili, slit
  • 1 piece or 1/2 dry red chili, a not-so-hot variety
  • 3/4 teaspoon mustard seeds, divided (1/4 teaspoon for the gravy, 1/2 teaspoon for the tempering)
  • 2 pinches hing/asafoetida powder
  • 1 cup grated coconut
  • salt to taste
  • 1/4 teaspoon fenugreek seeds, for the tempering
  • 1/4 teaspoon cumin seeds, for the tempering
  • 6 curry leaves, for the tempering
  • 1/2 teaspoon ghee, for the tempering
  • 1/2 teaspoon oil (optional, for cooking chopped tomatoes)
  • 1 cup yogurt or thick curd

Instructions

  1. Heat oil in a deep-bottomed pan. Add chopped tomatoes, slit green chilies, and broken red chilies. Saute them on a high fire until tomatoes are soft and mushy. This may take about 3 to 4 minutes. Cover it to make the cooking even faster.
  2. Transfer sauteed mixture to a mixer or grinder. Add grated coconut, hing powder, mustard seeds, and salt. Grind, adding some yogurt or curd to get a smooth paste. Transfer the paste to a bowl.
  3. Next, make the tempering for this curry. Heat ghee in a small pan. Add mustard seeds, cumin seeds, fenugreek seeds, 1/2 red chili, and curry leaves. Saute until mustard seeds splutter. Turn off the fire. Pour the tempering on the raita. Mix well.
  4. Serve this tomato raita (tomato and yogurt curry) with steamed rice. Enjoy the taste!

Photo Tutorial

Click thumbnail to view full-size
Step one: Saute green chili, red chili, and tomatoes in some oil.Step two: Add salt to speed up the cooking.Cook until tomatoes are a little mushy.Step three: Put grated coconut, hing powder, mustard seeds, and salt in a mixer or grinder.Step four: Add cooked tomato mix and yogurt. Grind to get a smooth mix.Step five: Transfer it to a serving bowl. Add remaining yogurt.Step six: Add tempering to the curry as per instructions. Serve this tasty raita with boiled rice. Happy eating!
Step one: Saute green chili, red chili, and tomatoes in some oil.
Step one: Saute green chili, red chili, and tomatoes in some oil.
Step two: Add salt to speed up the cooking.
Step two: Add salt to speed up the cooking.
Cook until tomatoes are a little mushy.
Cook until tomatoes are a little mushy.
Step three: Put grated coconut, hing powder, mustard seeds, and salt in a mixer or grinder.
Step three: Put grated coconut, hing powder, mustard seeds, and salt in a mixer or grinder.
Step four: Add cooked tomato mix and yogurt. Grind to get a smooth mix.
Step four: Add cooked tomato mix and yogurt. Grind to get a smooth mix.
Step five: Transfer it to a serving bowl. Add remaining yogurt.
Step five: Transfer it to a serving bowl. Add remaining yogurt.
Step six: Add tempering to the curry as per instructions. Serve this tasty raita with boiled rice. Happy eating!
Step six: Add tempering to the curry as per instructions. Serve this tasty raita with boiled rice. Happy eating!
5 stars for 10-Minute Tomato Raita (Tomato and Yogurt Curry)

Important Notes

  • Tomato raita should not be very spicy, which is why this recipe uses fewer chilies.
  • Use yogurt or thick curd for a delicious and thick raita. Don't use curd that is too sour.
  • Add the tempering to this tomato raita. It truly enhances the taste and flavor of this dish.
  • This side dish remains fresh for 24 hours. However, you have to put it in the refrigerator within 3 hours of making it. Only take it out when you're using it.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 58
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 8 g3%
Sugar 1 g
Fiber 2 g8%
Protein 3 g6%
Cholesterol 2 mg1%
Sodium 48 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    Thanks for reading my hub. Asafoetida or hing is an aromatic ingredient that gives nice flavor to dishes made of yogurt. Try this recipe.

  • Peggy W profile image

    Peggy Woods 

    2 years ago from Houston, Texas

    Hing powder is a new ingredient of which I am unfamiliar. This sounds like it would be flavorful and spicy. Thanks!

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