Tomato Onion Raita
A simple, healthy yet tasty raita made with tomatoes and onion with a hint of cilantro!
This weekend we had some guests over for dinner. Since the guests were of Goan origin, I put together a menu with main focus on Goan authentic dishes such as Chicken Xacuti and Fried Fish. The fish I used was Pompano which is so much similar in taste to the Goan paplet. They had not tried Pompano before and loved it very much. This raita also served as an accompaniment to the main course along with other dishes. I was glad that the guests left with a happy burp 😉
Tomato onion raita is a very refreshing raita recipe. It goes very well as a side to a host of different dishes, both vegetarian and non-vegetarian. It helps balance out the richness and the spice of the main course and gives you a very summery feeling.
A raita that is well loved by elders as well as kids!
- Tomatoes - 7 medium tomatoes, de-seeded and chopped
- Onion - 1 small, chopped fine
- Green Chilies - 2, cut vertically into 2 parts
- Cilantro - leaves from a few strands, chopped
- Plain Yogurt (thick) - About 3/4th cup
- Lemon Juice - Optional
- Salt - to taste
- Pepper - to taste
- Combine all the ingredients together and serve.
- Serves: 10
- 1) If the tomatoes are very sour, skip the lemon juice and add a pinch of sugar to balance out.
- 2) Add lemon juice only if tomatoes combined with yogurt still does not impart a slight sour taste.
- 3) You may prepare this up to 2 hours ahead and refrigerate before serving. Alternatively, add all ingredients except onion and yogurt and refrigerate if preparing way ahead of time. Add onions and yogurt just before serving.