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How to Make a Yogurt-Based Tomato and Onion Raita

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Tomato and Onion Raita

Tomato and Onion Raita

What Is Tomato and Onion Raita?

In many Indian homes, including my own, tomato and onion raita is a side dish that is eaten often during the summer to beat the heat. This curry is less spicy, raw, and yogurt-based. Traditionally, people eat it at 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 today and see for yourself how delicious it is!

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Prep timeReady inYields

15 min

15 min

Serves four people


  • 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 teaspoon mustard seeds, for the sauce/chutney
  • 1/2 teaspoon salt

For the tempering:

  • 1 teaspoon ghee or oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 8 curry leaves
  • 1/2 teaspoon dehusked black lentil split


  1. Finely chop tomatoes and onions.
  2. 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 the remaining yogurt or curd. Mix well.
  3. Add chopped tomatoes and onions. Mix it with the sauce.
  4. Prepare the tempering: Heat ghee or oil in a small pan. Throw in mustard seeds. Let it crackle. Add cumin seeds and black lentil split. Add curry leaves. Mix well. Transfer it to the raita when the black lentils turn a golden color. Mix it with the raita.
  5. The raita is ready to serve! Serve it with cooked rice, biryani, pulao, flatbread, etc. Enjoy the wonderful taste!

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