Tomato Raita is one of my favourite Raita recipes. It is the perfect condiment to a spicy curry to refresh the palate.
In India, it is usually served with rice dishes such as Pulao or Biryani. But it is so delicious that I like to serve it with any Indian dish…. with Samosas, Pakoras or with the Papad.
The preparation of Tomato Raita is very easy. Finely chop all the ingredients: onion, tomato, green chilli and fresh coriander leaves. Then mix them well with the yoghurt, seasoning with salt, sugar and spice powder. I usually use Himalayan black salt; it gives a very special flavour! If you like mint, you can add it too, but I like it with fresh coriander leaves.
Ingredients:
- One tomato
- 1/4 of a red onion
- One green chilli
- 125g of yoghurt
- 2 tablespoons finely chopped fresh coriander leaves
- 1 teaspoon sugar
- Salt to taste
- A pinch of Himalayan black salt (Kala Namak)
- 1/2 teaspoon freshly ground black pepper
- A pinch of ground cumin
Instructions:
-Put the yoghurt in a small bowl and beat it very well with a fork.
-Add finely chopped tomato, onion, green chilli, and coriander leaves.
-Add them to the yoghurt. Add black salt, sugar, black pepper, and salt.
-Mix everything very well. Sprinkle ground cumin on top before serving.
Tomato Raita
Ingredients
- One tomato
- 1/4 of a red onion
- One green chilli
- 125g of yoghurt
- 2 tablespoons finely chopped fresh coriander leaves
- One teaspoon sugar
- Salt to taste
- A pinch of Himalayan black salt (Kala Namak)
- Half teaspoon freshly ground black pepper
- A pinch of ground cumin
Instructions
- Put the yoghurt in a small bowl and beat it very well with a fork.
- Add finely chopped tomato, onion, green chilli, and coriander leaves.
- Add them to the yoghurt. Add black salt, sugar, black pepper, and salt.
- Mix everything very well. Sprinkle ground cumin on top before serving.
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