Onion Tomato Raita recipe is yogurt combined with onion, tomato, and green chili. This raita is an easy, simple, and commonly made side dish in India that goes with pulao, biryani, and any other Indian rice.
Ingredients for Onion Tomato Raita
- Yogurt: Use homemade or store-bought full-fat plain yogurt (a.k.a curd or dahi in India) for this raita. You can also use low-fat yogurt or Greek yogurt if that’s what you have.
- Onions: I prefer to use red onions in raitas. Yellow or white onions would also work well.
- Tomato: I like to use Roma tomato for this recipe.
- Fresh Herbs: use fresh coriander leaves (cilantro) and mint (pudina) to enhance the flavors.
- Seasonings: roasted cumin (jeera) powder, black salt, or regular salt.
How to Make Onion Tomato Raita
Whisk yogurt (or curd) in a large mixing bowl until it’s smooth and consistent.
Add onions, tomatoes, green chilies, coriander leaves, roasted jeera powder, and black salt. Mix everything well.
Serve the onion raita with Biryani, Pulao.
What can we serve with Tomato Onion Raita?
This raita is best served chilled, so once made, I like to place it in the fridge for 30 minutes before enjoying it. Serve with Indian flatbreads or parathas, curries, or lentils. This easy onion raita recipe also goes well with Biryanis and Pulao.
Tips & Variations
- Use fresh (not sour) and chilled yogurt for this recipe.
- Adding milk to the yogurt helps it from turning sour. If you are using fresh yogurt, then skip it.
- In this tomato onion raita recipe, you can also add some grated carrots or chopped cucumber.
- If you don't have black salt, use regular table salt.
- If the raita becomes too thick, add more water or milk.
Frequently Asked Questions
This raita tastes best when served fresh. However, you can store the leftovers in your refrigerator for up to 1 day in an air-tight container. After that, it starts releasing water and does not taste good.
Yes, to make these vegan, use soy, almond, cashew, or peanut curd.
More Raita Recipes
Onion Tomato Raita
Ingredients
Measuring cup (1 cup = 250 ml)
- 1 cup yogurt (or curd)
- ⅓ cup onion finely chopped (about 1 small onion)
- ⅓ cup tomato finely chopped (about 1 small tomato)
- 1 green chili finely chopped
- 2 tablespoon coriander leaves (cilantro) finely chopped
- ½ teaspoon roasted cumin (jeera) powder
- ¼ teaspoon black salt (or salt)
- water as needed for thinning the curd (optional)
Instructions
- Whisk yogurt (or curd) in a large mixing bowl until it’s smooth and consistent.
- Add onions, tomatoes, green chilies, coriander leaves, roasted jeera powder, and black salt. Mix everything well.
- Serve the onion tomato raita chilled with pulao, biryani.
Notes
- Use fresh (not sour) and chilled yogurt for this recipe.
- Adding milk to the yogurt helps it from turning sour. If you are using fresh yogurt then skip it.
- In this tomato onion raita recipe, you can also add some grated carrots or chopped cucumber.
- If the raita becomes too thick add more water or milk.
Nutrition
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Leave a Reply