tomato raita recipe, how to make tomato raita

5 from 1 vote

tomato raita recipe - quick raita with chopped tomatoes.

Jump to Recipe

tomato raita recipe with step wise pics – quick raita recipe with tomatoes.

tomato raita

sharing a very easy tomato raita recipe. usually with pulao or biryani, i make onion tomato raita, but when out of onions & on fasting days i make this tomato raita.

for a quicker option just add the chopped tomatoes to the curd. if you want a more pronounced taste and flavor of tomatoes, then puree one tomato and add along with the chopped tomatoes. use rock salt or sendha namak if making on the fasting days.

like any raita, this tomato raita also pairs very well with veg biryani or veg pulao.

some more veggie raita recipes on the blog – lauki raita, cucumber raita, onion raita, vegetable raita and bhindi raita recipe.

tomato raita recipe
5 from 1 vote
print

tomato raita recipe

tomato raita recipe - quick raita with chopped tomatoes.

course side dish
cuisine north indian
prep time 15 minutes
total time 15 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

  • 1 cup fresh chilled curd (yogurt or dahi)
  • ½ cup finely chopped tomatoes (tamatar) or 1 medium to large tomato, finely chopped
  • ½ to 1 tablespoon chopped mint leaves or coriander leaves or a mix of both
  • 1 green chili (hari mirch) - finely chopped
  • ½ teaspoon roasted cumin powder (bhuna jeera powder)
  • black salt as required, can also add rock salt or regular salt

how to make recipe

  1. whisk the fresh chilled curd till smooth.
  2. add the finely chopped tomatoes, mint leaves or coriander leaves or a mix of both, chopped green chilies, roasted cumin powder. season with black salt as per taste.
  3. mix everything well.
  4. serve the tomato raita immediately as a side dish with veg biryani or veg pulao. you can also serve this raita with any north indian meal.

few stepwise pics for tomato raita recipe:

1. whisk 1 cup fresh chilled curd/dahi till smooth.

whisking curd for tomato raita

2. add ½ cup finely chopped tomatoes, ½ to 1 tbsp chopped mint leaves or coriander leaves or a mix of both, 1 green chili, finely chopped and ½ tsp roasted cumin powder. season with black salt as per taste.

adding tomatoes and spices for raita

3. mix everything well.

mixing for tomato raita

4. serve tomato raita immediately as a side dish with veg biryani or veg pulao. you can also serve this raita with any north indian meal.

tomato raita recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


2 thoughts on “tomato raita recipe, how to make tomato raita

Leave a Comment or Review

Your email address will not be published. We moderate all the comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding. If you have made the recipe, then you can give a star rating with or without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hi Dassana
    This tomato raita looks nice and different I always make onion tomato raita and will try this one too soon. I had few questions on 2 different recipes one is palak parantha can you please advise as how to make this paratha with frozen spinach and please advise the entire method and how much frozen spinach versus how much atta and water needed. Also I want to try your methi missi roti you have mentioned to add 2 tsp oil to added to dough please let me know at what stage oil to be added to methi missi roti dough, thanks

    • welcome simmi. glad to know this. i won’t be able to give measurement of frozen spinach as i have not used it. you have to use approximation. 2 tsp oil is added to the dough at the initial stage of kneading the dough.