Tomato Raita
15 min
total
4
people
135
calories per serving
Ingredients
4 people
- 400 gyogurt Indian (well chilled)
- 2 pcRound tomato (seeded and diced)
- 0.5 pcRed onion (finely minced)
- 1 pcThai chili (minced without seeds)
- 15 gFresh cilantro (chopped)
- 1 tspCumin ground
- 1 pinchGray sea salt
Method
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.
- 1
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
Pour the yogurt into a mixing bowl. Whisk vigorously until the texture is perfectly smooth and coats the back of a spoon.
- 3
Add salt, cumin, and chopped cilantro. Fold in the tomato and onion cubes. Mix gently with a spatula to avoid crushing the vegetables.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately or within 4 hours. The tomatoes will release water and soften if left too long.
4.0
21 reviews
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