Name: Tomato Raita
Prep time: 5 min
Total time: 5 min
Yield: 300
Cuisine: Indian
Ingredients: 250ml plain yogurt; 1 onion – finely chopped; 1 tomato – diced; 1 clove garlic – finely chopped; 1 green or red chilli – finely chopped; 4 tablespoons chopped coriander; A pinch of red chilli powder (to taste); 1 teaspoon cumin powder; Juice of one lime; Salt to taste

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As raitas go, this tomato raita is a delicious and easy option.

There are many different raita recipes and I aim to feature a lot of them on my blog. This tomato raita is simple and really good with poppadoms, samosas, kebabs or slathered over a biryani.

It only takes minutes to make so why not try this tomato raita today.

About this tomato raita.

Indian raitas are nice and cooling. Perfect for adding to spicier dishes or on poppadoms. This tomato raita was really just an experiment after I tried the same thing on a recent trip to Rajasthan.

You can use this recipe as a guide. Add more or less of any of the ingredients until you have the flavour you’re looking for. It’s great served with poppadoms and spooned over spicy lamb kebabs and biryanis.

Can you work ahead?

This tomato raita can be made well ahead of time so why not give it a try next time you are planning that big curry feast?

Whenever I invite friends over for a curry evening, I always make a nice selection of raitas, pickles and chutneys. These are not only colourful to look at but they also add so many different flavours to the meal.

All of the raitas, pickles and chutneys on my blog are easy to prepare but your friends needn’t know this. They will think you’ve slaved for hours.

How long can you keep this raita in the fridge?

You can store your tomato raita in the fridge for at least three days in an air-tight container.

It is best to put it in your fridge at least 30 minutes before you serve it to let the flavours develop.

Can you freeze tomato raita?

Don’t do that! Dairy products like yoghurt do not freeze well.

It is best to make as much as you need.

Step by step photographs.

Get your ingredients measured out and ready before starting.

All of the finely chopped ingredients in a mixing bowl

Place the ingredients and the spices in a mixing bowl.

Whisking the ingredients together in the bowl.

Whisk it all together until smooth.

As there was so much onion and tomato in the raita, mine turned out quite thick. You can thin it if you like with a little milk. I garnished it with freshly ground pepper for a bit of a kick.

Serve on its own or with a selection of other raitas, pickles and chutneys.

Enjoy!

If you like this tomato raita, you might like to try some of these recipes too.

Restaurant style poppadoms
Homemade Poppadoms from scratch
Mint Raita
Boondi Raita
Potato Raita
Red Onion Chutney
Mustard and Honey Raita
Chilli Raita
Cucumber Raita
Onion Raita
Pink Pakora Sauce
Coriander Chutney
Mint and Coriander Chutney
Tamarind Chutney
Ginger Chutney
Garlic Chutney
Roasted Tomato Chutney
Spicy Onion Pickle
Lime Pickle

Have you tried this tomato raita recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 300ml

Tomato Raita

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

250ml plain yogurt
1 onion – finely chopped
1 tomato – diced
1 clove garlic – finely chopped
1 green or red chilli – finely chopped
4 tablespoons chopped coriander
A pinch of red chilli powder (to taste)
1 teaspoon cumin powder
Juice of one lime
Salt to taste

Instructions

Whisk the yogurt until smooth and creamy. Then add the rest of the ingredients.
Stir it all up, check for seasoning and you’re done! Place in the fridge for about 30 minutes before serving.
If you prefer a thinner raita, add a little milk and whisk it in.