Raita Recipes | Tomato Raita Recipe
I love raita and it has one of the most regular attendance on our dinner table (and at times lunch). But I guess that's the case with most of the Indians.Making raita is so very simple, so its no wonder that it forms a regular part of our diet. Be it for pilafs, parathas or naan, why at times even rotis. I tend to make use of the seasonal produce to make my raitas. Tomatoes being at their best this summer, its inevitable that these found themselves in our raita.
Raita Recipes | Tomato Raita Recipe
Since this raita is at its most basic'est and simplest, its imperative that you use only the best tomatoes available for it. Using it raw showcases its luscious flavor to the fullest extent along with that ripe sweetness to it. Any kind of tomato (as long as sweet and ripe) will work for this. I had some multicolored tomatoes left over from making my Insalata Caprese, that I put to good use in this recipe.
  • Cook time:
  • Prep time:
  • Serves: 2 people
  • Yields: Around 2 cups
Ingredients
  • 2 cups plain Yogurt (see Tips)
  • 1 cup (abt 6 oz/approx 170 grams) Tomatoes, plus some for garnish (see Tips)
  • 1/2 – 1 tsp roasted cumin powder
  • Few sprigs of cilantro
  • Salt to taste (see Tips)
  • Chilli powder or thinly sliced chillies, as per taste (optional)
Tips
1. Yogurt : Since I use Fat Free variety of Greek Yogurt, I tend to use some milk/water to thin it out since it is extremely thick. So I use around 1 to 1-1/2 cups Greek yogurt and around 1/2 cup milk/water. If you are using regular plain yogurt, just use 2 whole cups of the yogurt without any additional water/milk. If your yogurt is little sour/tangy, then it would benefit with the addition of milk.

2. Tomatoes : This Raita tastes the best with ripe and sweet tomatoes. You can add a little less or more than 1 cup depending upon your taste preference. If you tomatoes are little sour (or when making it off season), then add some in some sugar to the raita. I have used mini multicolored tomatoes from mt local farmer's market for this recipe.

3. Salt :Try the black salt (a little goes a long way) that's available at your local Indian stores. More authentic and tastes delicious with a delicious aroma.
Method
1. Add the yogurt and water/milk along with the seasoning and spices.
2. Beat until smooth and well combined.
3. Chop the tomatoes into fine pieces. I personally prefer removing majority of the seeds to avoid making the raita too watery.
4. Add the chopped tomatoes (and sliced chillies, if using) to the seasoned yogurt.
5. Combine well.
6. Variation: At times (err..well most of the times), I tend to grind some of the chopped tomatoes into smooth puree and then add that along with the chopped tomatoes to the yogurt.
7. I do this to permeate the tomato flavor in a more profound manner. This is optional. I tend to do this only during summer when I find the tomatoes at their best. It also gives the raita a light pinkish color.
Let it sit in the fridge for sometime. Personally I would recommend at least 30 min for the flavors to mingle well. Serve garnished with additional tomatoes, roasted cumin powder and cilantro. Raita Recipes | Tomato Raita Recipe

Recipe Reference

my kitchen notes

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos

2 Member Reviews

By Cindra on Aug 28, 2012

My husband LOVED this soup, though he's definitely not a vegetarian! It is very refreshing. I know I'd like it. as I like ANYTHING tomato. I knew the tomato/yogurt combo would work as well as my other all-time summertime favorite, tomato and cheese sandwiches does. I did, however, have some misgivings about the yogurt/chile combo. It too, meshes well in the dish. I live in New Mexico, where chile is practically a religion. One could easily substitute green chile, jalapeno, red chile, chipotle, or any other chile variety in this recipe with equally amazing results! I dislike cilantro, so I substituted that part of the recipe with Italian flat leaf parsley. As for the chili powder and cumin in the recipe, I found them to be absolutely necessary. They leant a nice depth of flavor to the soup. You could substitute curry, if you wish, but these two spices worked nicely. Given the tomato/yogurt canvas, one could use this to create all sorts of exciting dishes!

By Mehek on Jun 16, 2012

I have made this raita many a times with a little difference.

I have also added finely chopped onions.

It tastes very good.

Do try.

10 Comments

By jeanne on Jul 8, 2012

I don't know what you serve this with , can you tell me.

Like I mentioned in the very first para of this post - you can serve it with any pilafs (spicier the better), as a side to rotis and dals etc--DK

By Archana on Jun 17, 2012

I make this raita often but love the way you have presented it.

By padmini on Jun 14, 2012

:-P I make this very often. I grind a few sprigs of mint (pudina), coriander leaves and small piece of green chilly. Tastes great with paratha and pulao!

By Deepti on Jun 14, 2012

looks yummy :)

By sag on Jun 14, 2012

great pics i sometimes use sour cream mixed with yogurt to get that creamy and tangy taste.

By Apu on Jun 14, 2012

Very nice!! Great summer staple!!

By Happy Cook / Finla on Jun 14, 2012

Love raita like this, my favourtie is onion and then this. I agree i do love the full fat youghurt, have been making youghurt at home after i smuggled some live youghurt culture from sis place in houston :-)

By Priya on Jun 14, 2012

One of my fav raita, love simply with pulaos.

By Divya on Jun 13, 2012

Hi DK, your recipes and pics are fantastic. I would like to know why you use greek yogurt in raitas? Is it better than regular homemade yogurt and if so how? Do you make them at home? if yes, how to make it?

By Divya on Jun 13, 2012

Tomato raita is a completely new dish for me.I usually make one using cucumber or sometimes plain with mint and coriander leaves.