Onion tomato raita recipe, how to make onion tomato raita.
Onion tomato raita with step by step pictures - an easy and healthy Indian raita.
This raita stands out because of the ease at which it can be made with the (most common) two main ingredients easily available - Onions and tomatoes.
Onion tomato raita brings in nostalgic memories as a new bride and a novice cook myself about 20 years back; those days there was no internet and even phone calls were not easy as it was now, living in the remotest village near Munnar hill station. My mother in law had once mentioned briefly that Homey loves this onion tomato raita so much that he does not need any extra curry with phulkas and boy! this raita was a life saver for me those days.
Living in far off hill station where you get the freshest of the fresh tomatoes this raita recipe was a keeper and yes, over the years it has graced many meals and the recipe passed on.
The mustard seeds and the whole red chilies crackling in the oil gives it the punch needed to make it a stunning raita. No need for extra ingredients like rock salt or chat masala which was not so easily available in those days, but yes; if you have a flare for North Indian Cuisine you can add them; if it is available in your pantry. But let me tell you, Homey and I love this raita without them, and I am sure you would too.
Onion tomato raita with step by step pictures.
Chop the tomatoes and onion.
Lightly beat curd/yogurt with salt and add the chopped tomatoes and onion and mix lightly.
Heat a tadka pan with oil, add in the mustard seeds.
Once the mustard seeds starts to crack, add in the broken whole Kashmiri red chilies. Pour this over the prepared raita.
Transfer to a serving bowl and serve with biriyani or veg pulav.
Onion tomato raita with step by step pictures - an easy and healthy Indian raita.
This raita stands out because of the ease at which it can be made with the (most common) two main ingredients easily available - Onions and tomatoes.
Onion tomato raita brings in nostalgic memories as a new bride and a novice cook myself about 20 years back; those days there was no internet and even phone calls were not easy as it was now, living in the remotest village near Munnar hill station. My mother in law had once mentioned briefly that Homey loves this onion tomato raita so much that he does not need any extra curry with phulkas and boy! this raita was a life saver for me those days.
Living in far off hill station where you get the freshest of the fresh tomatoes this raita recipe was a keeper and yes, over the years it has graced many meals and the recipe passed on.
The mustard seeds and the whole red chilies crackling in the oil gives it the punch needed to make it a stunning raita. No need for extra ingredients like rock salt or chat masala which was not so easily available in those days, but yes; if you have a flare for North Indian Cuisine you can add them; if it is available in your pantry. But let me tell you, Homey and I love this raita without them, and I am sure you would too.
Onion tomato raita with step by step pictures.
Chop the tomatoes and onion.
Lightly beat curd/yogurt with salt and add the chopped tomatoes and onion and mix lightly.
Heat a tadka pan with oil, add in the mustard seeds.
Once the mustard seeds starts to crack, add in the broken whole Kashmiri red chilies. Pour this over the prepared raita.
Transfer to a serving bowl and serve with biriyani or veg pulav.
Onion Tomato Raita Recipe
PREP TIME:
3 mins |
AUTHOR::
NISA HOMEY
INGREDIENTS
- Tomatoes: 2, chopped
- Onion: 1, chopped
- Curd: 1 cup, lightly beaten
- Salt: 1/2 tsp or as needed
- Coriander leaves: 1 tbsp, chopped
- TO SEASON:
- Oil: 1 tsp
- Kashmir Red chilies: 3, broken
- Mustard Seeds: 1/2 tsp
METHOD:
- Chop the tomatoes and onion.
- Add curd into a bowl. Lightly beat curd/yogurt with salt and add the chopped tomatoes, onion, and coriander leaves and mix lightly.
- Heat a tadka pan with oil, add in the mustard seeds.
- Once the mustard seeds starts to crack, add in the broken whole Kashmiri red chilies. Pour this over the prepared raita.Transfer to a serving bowl and serve with biriyani or pulav.
NOTES
- For variation, I have used coconut oil and curry leaves instead of coriander leaves and it did taste yum.
- For a typical North Indian flavor; you can use rock salt and a big fat pinch of chaat masala.
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Such a quick fixer and simple recipe , worth trying. would try this soon :-)
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