Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
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.
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Serves 3–4 people
- 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
- 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.
- 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.
- 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.
- Serve this tomato raita (tomato and yogurt curry) with steamed rice. Enjoy the taste!
- 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.
ShailaSheshadri (author) from Bengaluru on September 24, 2017:
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 Woods from Houston, Texas on September 24, 2017:
Hing powder is a new ingredient of which I am unfamiliar. This sounds like it would be flavorful and spicy. Thanks!