Tomato Raita Recipes

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TOMATO-MINT RAITA

A cool and tangy raita without cucumber. This salad goes very well with spicy Indian foods like biryani, tandoori, or kebab.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8



Tomato-Mint Raita image

Steps:

  • Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
  • Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 7.6 g, Cholesterol 22.5 mg, Fat 10.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 5 g, Sodium 72.5 mg, Sugar 6 g

½ cup fresh mint leaves
½ cup fresh cilantro leaves
1 green bird's eye chile pepper, stemmed
2 tablespoons water
2 cups dahi (Indian yogurt)
10 ounces hothouse tomatoes
1 teaspoon ground cumin
½ teaspoon ground coriander

TOMATO RAITA

Make and share this Tomato Raita recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Tomato Raita image

Steps:

  • Mix all ingredients together and serve as a relish or snack.

Nutrition Facts : Calories 87.3, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 62.6, Carbohydrate 8.3, Fiber 0.8, Sugar 7.3, Protein 4.9

2 cups yogurt
2 tomatoes, finely chopped
2 cloves, crushed
2 cardamoms, seeds from, crushed
1/2 teaspoon cumin, ground
1/4 teaspoon chili powder
salt, to taste

TOMATO & CUCUMBER RAITA

An authentic Indian yogurt dip with tomato, cucumber, cumin and fresh chopped coriander to cool down curries

Provided by Angela Nilsen

Categories     Condiment, Dinner

Time 10m

Yield Serves 5 as a side dish

Number Of Ingredients 5



Tomato & cucumber raita image

Steps:

  • Toast the cumin seeds in a dry frying pan. Grind to a powder using a pestle and mortar. Tip the yogurt into a bowl with the tomato, cucumber and coriander. Season with pepper and gently mix.

Nutrition Facts : Calories 27 calories, Fat 0.5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3.5 grams carbohydrates, Sugar 3.5 grams sugar, Fiber 0.3 grams fiber, Protein 2.2 grams protein, Sodium 0.1 milligram of sodium

¼ tsp cumin seed
200g low-fat yogurt
1 medium tomato , deseeded and diced
50g cucumber , diced
a small handful chopped coriander

CUCUMBER-TOMATO RAITA

This side-dish is great for hot Indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine - Amy. However, I have adjusted the recipe to my taste.

Provided by MariaBright

Categories     Sauces

Time 1h10m

Yield 1 bowl

Number Of Ingredients 7



Cucumber-Tomato Raita image

Steps:

  • Strain yoghurt of excess water for approximately 1 hour.
  • Peel and deseed cucumber.
  • Salt the cucumber and leave aside for 15 minutes.
  • Drain excess water and dice finely.
  • Deseed tomato and dice finely.
  • Finely dice onions or, optionally, crush garlic cloves.
  • Mix all of the above with the yoghurt.
  • Roast cumin seeds until brown and add to the raita.
  • Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

1 cucumber (deseeded and shredded)
1 onion (finely diced)
1 -2 clove garlic
1 tomatoes (Roma work well, diced)
2 cups yoghurt
salt, to taste
2 teaspoons roasted cumin seeds

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