Tomato Raita

A smooth and glossy yogurt cream studded with firm tomato cubes. The milky freshness is balanced by the sharp heat of chili and the earthy notes of cumin.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 130
• Protein: 5 g
• Carbs: 10 g
• Fat: 7 g

Ingredients

• 400 g yogurt Indian ( well chilled )
• 2 pc Round tomato ( seeded and diced )
• 0.5 pc Red onion ( finely minced )
• 1 pc Thai chili optional ( minced without seeds )
• 15 g Fresh cilantro ( chopped )
• 1 tsp Cumin ground
• 1 pinch Gray sea salt

Instructions

1. Vegetable preparation

   Seed the tomatoes to prevent the sauce from becoming watery. Dice the flesh into small, even cubes. Finely mince the red onion and chili.

2. Smoothing the yogurt

   Pour the yogurt into a mixing bowl. Whisk vigorously until the texture is perfectly smooth and coats the back of a spoon.

3. Seasoning and mixing

   Add salt, cumin, and chopped cilantro. Fold in the tomato and onion cubes. Mix gently with a spatula to avoid crushing the vegetables.

Chef's tips

• If the yogurt is too watery, strain it for 15 minutes in a sieve with cheesecloth before starting.
• Dry roast your cumin seeds before grinding to enhance the aroma.

Storage

Consume immediately or within 4 hours. The tomatoes will release water and soften if left too long.