This tomato-onion raita is a delicious accompaniment to spicy rice
dishes such as vegetable pulao or any Indian bread. This raita also
tastes great without onions.
Servings: 4 Cooking Time: 5
3 cups plain yogurt
2 cups tomatoes, cut into small cubes
1/2 cup onions, finely chopped
1 tsp ginger, finely grated
Salt to taste
2 tsp vegetable oil
1 tsp urad dal (split black gram)
1/2 tsp mustard seeds (rai)
1/4 tsp cumin seeds (jeera)
1 small green chilli, slit and halved (adjust to
3-4 curry leaves
Mix the tomatoes, onion, and ginger. Add some salt
and set aside.
Heat oil in a small pan. Add the urad dal and fry for
a few seconds. As the dal starts to brown, add the cumin and mustard
seeds. As the seeds start to pop, add the green chillies and fry for a
second. Add the curry leaves and pour over the tomatoes and onions.