Tomato Raita Recipe, How to make Tomato Raita
Tomato Raita Recipe: A simple yoghurt based recipe with the sourness of tomatoes makes an excellent side dish for dal rice.
This is one of my favourite raita recipes since my childhood. I enjoy it with any dal and rice. With a little more time we can make this raita which is quite different in taste and can become a good alternative to the typical raita which is made adding raw veggies like onion, cucumber, tomato etc.
This raita goes well with any rice recipes as well. There are days when I enjoyed this Tomato Raita even with biriyani. It tastes excellent when mixed with plain steamed rice and a dollop of ghee. Do try out this combination and you will agree with me.
This raita requires minimum ingredients. It can be savoir when you are running out of vegetables at home. You can try out different combinations keeps the fried tomatoes as a baseline. I have given some options under the notes section.
Let us see how to make Tomato Raita Recipe
- Ripe Tomatoes: 2
- Green Chillies: 2 to 3
- Black Mustard Powder: ¾ spoon
- Thick Curd: 1 cup
- Oil: 1.5 tbsp.
- Bengal Gram (Chana Dal): 1 spoon
- Mustard and Cumin Seeds: 1 spoon each
- Curry leaves: Few
- Asafoetida (Hing): A pinch
- Turmeric: A pinch
- Salt: To taste
- Heat oil in a wok and add in Bengal gram and fry until it starts changing its colour
- Add in Mustard and cumin seeds, Curry leaves, Hing and turmeric
- Add chopped green chillies and fry for a minute
- Add in chopped tomatoes and fry until the tomatoes become soft and mushy
- Finally add in salt mix well and switch off the stove and cool this mixture
- After it is cooled add in mustard powder and curds and mix well.
- Tomato raita is ready to be served
- You can add Roasted Sesame powder or Roasted Peanut powder instead of mustard powder for a different taste
- Replace green chillies by adding broken red chillies in the tempering
- Half cook the tomatoes and add in little bit of dry roasted besan for another variation.
- When using mustard powder, make sure to it add it only when the fried mixture is cooled. Otherwise raita will turn bitter. Also add curds when the mixture is cooled to avoid curds getting curdled.