Tomato Raita

Raita is generally an accompaniment to main dishes.  It is generally served with rice dishes.
This Raita has a distinctive taste because of the sauted tomatoes, which makes the flavour, texture and taste unique.    My mum used to make this very often and it used to be a family favourite.
The tomatoes can also be added raw – and the flavour ofcourse is different!!!  My preference is to saute the tomatoes……..

Ingredients to serve 6 people

1 Cup Fresh Yoghurt
2 Small Tomatoes (chopped fine)
1 Tsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Green Chilli (finely chopped)
2 Tbs  Fresh Coriander (Finely Chopped)
A few curry leaves
1 Tsp Salt

Tomato Raita

Tomato Raita


Heat the teaspoon of oil in a pan and add the mustard seeds
When the mustard seeds crackle, add the finely chopped tomato, green chilli and saute for a couple of minutes
Stir in the yoghurt and the salt – add water if necessary to make the raita into semi liquid in consistency

Garnish with fresh coriander and pinched curry leaves – the Raita is ready to be served

Note: This can be served with vegetable biriyani or any mixed rice.  As Raita is generally semi liquid in consistency, if the yoghurt is fairly thick, water may be added.  If the yoghurt is even slightly sour, plain pasteurised, homogenised cold milk can be added to the raita to bring it to the consistency!!  –