Raitas are a great accompaniment for khichdi, biryani and pulaos. They are so soothing to the taste buds and have a cooking effect as they cut the heat from spicy food. For those who are not familiar with raita, it is a yogurt preparation containing different veggies or fruits, seasoned with salt and sugar and sometimes tempered.
Today I’m sharing the recipe of onion and tomato raita. I tempered it with curry leaves and red chili. It was chilled, sweet and delicious.
This is a recipe for 4. Let us see how to make onion-tomato recipe. For the purpose of measurement 1 cup = 250 ml.
NOTE: Sprinkling red chili powder over the raita rather than directly adding to the hot oil ensures that the red chili powder won’t burn.
- Thick Yogurt – 500 ml, chilled
- Onion – 3 tbsp, finely chopped
- Tomato – 1 small, finally chopped
- Cilantro – A handful, finely chopped
- Mint leaves – 2 tbsp, finely chopped
- Rock salt – ½ tsp or to tatse
- Sugar – 3 tbsp
For the Tempering
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 7 to 8 leaves
- Red chili powder – 1/2 tsp
How to Make Onion-Tomato Raita
- Whisk the thick yogurt in a bowl till it is smooth.
- Add in the sugar and whisk the yogurt with a light hand till the sugar dissolves completely into it. Season it with rock salt.
- Add in the chopped onion, tomato, cilantro and mint leaves. Mix well.
- Now we would prepare the tempering for the raita. Heat some oil in a pan. Add in the curry leaves sauté for 10 to 15 seconds. Toss in the mustard seeds and allow them to splutter.
- Sprinkle the red chili on the raita and pour over it the hot tempering of mustard seeds and curry leaves.
- Give it a quick and light stir and we are done! Onion-Tomato Raita is ready. Serve with khichdi, pulao, biryani or with roti and side-dish of your choice.