Sunday, April 29, 2012

Tomato Raita

Ok, so by now you know I'll make raita out of almost any kind of vegetable/fruit. I cannot help it, I just cannot eat/drink plain yogurt. I need it camouflaged, and what better way to do it than make raita. Be it with rice dishes or with parathas, raitas are wonderful accompaniments and easy to make.

I had some cherry tomatoes in the refrigerator and decided to go ahead and use those for making raita this weekend to go with my lunch of vegetable fried rice. I used Greek yogurt but you could make it with regular yogurt. Also, feel free to substitute cherry tomatoes with Roma or any other tomatoes.

Preparation & Cooking:10 minutes             Serves:2

Cherry tomatoes - 1 cup
Greek Yogurt - 1 cup
Salt - to taste
Sugar - a pinch
Clove/Laung Powder - ¼ teaspoon
Jeera/Cumin Powder - ¼ teaspoon
Red Chilli Powder - ¼ teaspoon
For Tempering:
Oil - 1 tablespoon
Mustard Seeds - 1 teaspoon
Black Gram/Urad Dal - 1 teaspoon
Asafoetida/Hing - a pinch

  • Quarter the tomatoes and set them aside.
  • Whisk the yogurt along with a little water and add the salt, sugar, clove powder, cumin powder and red chilli powder and mix well.
  • Heat the oil and add the ingredients for tempering. When the seeds splutter, add the tomatoes and give it a good stir. 
  • Take it off the flame and add it to the prepared yogurt and mix well.

Quick and delicious tomato raita is ready to serve.

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