Our raita recipe is super simple and it’s a classic condiment you can whip up in a hurry. Our tomato raita is the perfect match for a spicy Indian curry like chicken jalfrezi or madras. It makes a delicious dip for poppadum and you’ll love mopping up the last remaining drops with some homemade naan bread. We’ve used a mix of fresh herb and some classic spices to give our raita heaps of flavour. The raita is best eaten on the day but it takes hardly any time to prepare. If you’re creating your own homemade Indian takeaway you have to include a portion of tomato raita on the side. It gives a truly authentic feel to the dish and you’ll no doubt be thankful for the cooling yogurt when the spice kicks in…
- 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
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.