This post contains lots of helpful tips and tricks to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link or any of the “Jump To” links below to get to the section that you want. If you have been with me on this food journey for long enough, you know already about my love for raita😍. Raita, as you may know, is yogurt-based dip and has some vegetable - one or more - in it which adds flavor and texture to the dish. There are so many different types of raita - with carrots, onion-tomato raita, with palak (spinach) and so on. Cucumber raita and beetroot raita are regular at our dinner table.
Allergen free labels
This deliciously tangy side dish is free from these allergens:
Gluten (check the asafoetida that you are using. Some have gluten in it.) Nuts Soy Alliums Grains
This recipe can be made plant-based. See the notes below.
Ingredients
This is one of those recipes that you should have in your cooking repertoire for when time is scarce! See the recipe card for quantities. Tomatoes: I find it easy to use canned chopped tomatoes (1 can = 400grams). You can use fresh tomatoes, if that is what you prefer. If using fresh tomatoes, you will need 4 large ones (weighing, in total, 400grams approximately). Chop them up finely - this will help them cook down much faster. Yogurt: This raita will need thick yogurt that can handle the juiciness of the tomatoes. Yogurt that is not thick will make the raita runny. For this recipe, I prefer to use low-fat, naturally set yogurt. Full fat yogurt will work very well too. Ghee: I love the deep, rich aroma that ghee adds to this dish. You can use oil instead. I have tried making this recipe with coconut oil and loved it! Asafetida: It adds that additional umami depth to the dish. Powdered asafetida is available online and at most Indian grocers. Mustard Seeds: These add a lovely nuttiness and crunch to the recipe. I use the dark brown ones. Paprika: This is for additional color and flavor. You can add red chili powder instead. If you are making this recipe for your baby or if you are intolerant to spice, it is alright to skip this ingredient.
Instructions
This smooth and creamy tomato raitha has tomatoes (of course!) that are cooked with simple spices and mixed with yogurt. Let’s make this incredibly easy recipe, shall we?! STEP 1 - Temper the spices: Heat ghee in a frying pan on medium heat. Once the ghee melts, add the cumin and mustard seeds. Wait till the cumin turns dark brown and the mustard seeds start to splutter. Add the asafoetida and green chilies (if using). Stir fry for a minute. STEP 2 - Cook the tomatoes: Now add the chopped tomatoes and salt. Mix well. Bring it to a boil. Turn the heat to medium-low and cook the tomatoes for 4-5 minutes or until they are mushy. Add the paprika (or red chili powder), if using. Mix well. STEP 3 - Make the raitha: Turn off the heat and transfer to a bowl. Allow it to cool. Now add in the yogurt. Mix well. Add the garnishes as per choice (totally optional): finely chopped coriander leaves; chopped green chilies; roasted cumin powder. That’s it, this quick and easy tomato raitha is ready! I did tell you it is an easy recipe, did I not?! Have you made this recipe? What garnishes have you used? Do let me know in the comments below. Would love to hear from you!
Notes and substitutions
Ghee or not? I would say “ghee”! However, if you do not want to use it either because you are not a fan of it or because you want to make this raita recipe vegan, feel free to use any oil of your choice. I have used coconut oil and loved the flavor of it in this dish.
Asafetida: It adds a lovely umami flavor to the dish. A little goes a long way with this spice and so do not use more than the quantity that I have mentioned. You can find this spice in most online/ Indian grocers.
Tomatoes - Canned or fresh? I prefer canned chopped tomatoes as they are hassle-free and save me chopping! If you have more time at hand, feel free to use fresh tomatoes.
Yogurt: Traditionally any raita is made with homemade hung curd. For years now though, I have been using Greek yogurt and it works really well. I use the low-fat variety. You can use full-fat yogurt if that is what you like.
Paprika: I use this more for its color. You can omit it if you do not like it. Or you can use any other red chili powder of your choice.
Add onions: To make this an onion tomato raita, add 1 (medium-sized) onion – finely chopped - to the pan, just before you add in the tomatoes. Fry it for a couple of minutes till they start to turn pinkish. Now add in the tomatoes and follow the rest of the method.
Make it vegan: Swap the yogurt with any non-dairy yogurt of your choice and use any plant-based oil of your choice instead of ghee. Coconut oil will work well.
Spices and herbs: For additional flavor add any or all of these: crushed black pepper (in place of paprika). ¼ teaspoon of chaat masala. Add this at the end, as a garnish. ¼ teaspoon black salt. If adding this, reduce the quantity of regular salt. ⅓ cup finely chopped coriander leaves (cilantro). 1 or 2 green chilies -chop them up or slit them lengthwise. You can either cook them with the tomatoes (this will reduce their heat) or if you can take the heat and like their crunch, add them as a garnish. 1 teaspoon of roasted powdered cumin or regular cumin powder for garnish.
Pro Tip: Cool the tomato mixture completely before adding the yogurt. Adding anything hot to the yogurt will split it and that will not taste good.
Why you will love this tomato raita
Tomato raitha is such an easy side dish to add to your weeknight dinner menu. Plus it will count towards your 5-A-Day. Here are other reasons why you will love this dish:
Smooth and creamy - your fussy eater will love it!
Delicious - The tomatoes balance well with the yogurt, making this an incredibly delicious dish.
Texture - While the recipe is soft and easy to eat, there is also enough texture.
Full of flavors - The mild spices add so much flavor to the dish!
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
What do you eat with raita?
A raita, most commonly, is served with vegetable pulao (or any other type of pulao) or biryani. I love having it with some plain or jeera rice and a curry or dal. The cool, refreshing raita with its tomato tanginess tastes so good with something spicy - such as these vegan tortillas or these bullet naan - I love this combination! Do you eat raita by itself? Yes, this tomato raita, especially, can be had by itself, as a snack. Tomato raitha tastes great cold or at room temperature. Do not reheat it.
Storage
Store the raita in a clean, air-tight box in the refrigerator for up to 2 days. If you want to store it for longer, then store the cooked tomato and the yogurt separately in the refrigerator. Mix them together and add the garnishes just before serving. Leftover raita? Although not conventional, this tomato raita can be used as a sauce for pasta. If you like the bits of tomato, leave the raita as it is or run it in the mixer grinder to make a smooth sauce. If you have made this tomato raitha recipe, please take a moment to leave a comment below. This will make me super happy and motivate me to create more good content for you. xx Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
