Tomato raita Recipe

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serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

1

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

This tomato raita is a cooling side dish for any spicy Indian curry

Ingredients

  • 2 British classic or plum vine tomatoes
  • 1/4 of a small red onion
  • Large pinch of ground cumin
  • Handful of roughly chopped fresh coriander leaves, plus whole
  • leaves for decoration
  • Salt and freshly ground black pepper
  • 150ml natural yogurt (runny rather than set)
  • 1tbsp olive oil
  • 1/4tsp cumin seeds
  • 1/4tsp black mustard seeds

Method

  • Cover the tomatoes in boiling water and leave to stand for 1 minute. Drain and douse with cold water. Peel and quarter the tomatoes. Remove the seeds and membrane and cut into slivers.

  • Chop the onion finely and put into a bowl with the tomatoes, cumin and chopped coriander. Season with salt and pepper and stir in the yogurt. Leave to stand for 15 minutes for the flavours to mingle.

  • Meanwhile heat the oil in a heavy based frying pan. Add the cumin and mustard seeds and fry until they begin to pop. Scatter a few whole coriander leaves on top of the raita. Pour the oil over the top and serve straight away.

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