Tomato and Onion Raita: A Yogurt-Based Curry Recipe
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!
- 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
- 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.
- 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 on the raita when the black lentils turn a 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 wonderful taste!
- Yogurt or curd won't keep at room temperature for a long time. If you want to serve it a few hours after it is prepared, keep it in the refrigerator.
- For best results, prepare only as much as you plan to consume in one day.
- Raita remains fresh for one day when stored in the refrigerator.