10-Minute Tomato Raita (Tomato and Yogurt Curry)
Tomato Raita, or 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.
How to Make Tomato Raita: An Overview
Cook chopped tomatoes until they are soft and a bit mushy. Put them in a mixer. Add grated coconut, green chilies, broken red chilies, asafoetida/hing, yogurt, and salt. Grind to get a smooth paste. Transfer the paste to a serving bowl.
Now, add a tempering to it. Though adding a tempering is not mandatory, I recommend adding it for better aroma and taste.
How to Make a Tempering
Heat some ghee in a small pan. Add fenugreek seeds, mustard seeds, cumin seeds, curry leaves, and a broken red chili. Saute until the mustard seeds splutter. Pour the tempering on the raita. Mix well. Now, this side dish is ready to serve. Enjoy eating it with steamed rice or any other rice main course dish.
- 2 cups chopped tomatoes
- 1 green chili, slit
- 1 piece or 1/2 dry red chili, not so hot variety
- 3/4 tsp mustard seeds, 1/4 tsp for the gravy, 1/2 tsp for the tempering
- 2 pinches hing/asafoetida powder
- 1 cup grated coconut
- salt to taste
- 1/4 tsp fenugreek seeds, for the tempering
- 1/4 tsp cumin seeds, for the tempering
- 6 curry leaves, for the tempering
- 1/2 tsp ghee, for the tempering
- 1/2 tsp 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 3-4 minutes. Covered cooking makes it 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 into a bowl.
- Now you have to make a tempering for this curry. Heat ghee in a small pan. Add mustard seeds, cumin seeds, fenugreek seeds, a half 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 or tomato and yogurt curry with steamed rice. Enjoy the taste!
Some Important Information:
1. Tomato raita needs to be less spicy. Hence, use less chilies in this recipe.
2. Use yogurt or thick curd for a delicious and thick raita. Don't use curd that is too sour.
3. Add tempering to this tomato raita. Truly, it enhances the taste and flavor of this dish.
4. This side dish remains fresh for 24 hours. However, you have to keep it in the refrigerator after 3 hours of making. Each time, take it out while using.
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Nutritional Information of Tomato Raita
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Carbohydrates 8 g||3%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 2 mg||1%|
|Sodium 48 mg||2%|
|* 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.|