Onion-tomato raita is a popular Indian side dish made by combining yogurt with chopped onions, tomatoes, and green chilies. It is quick and easy to prepare and pairs perfectly with pulao, biryani, and other Indian rice dishes.
Raita is one of the best and most popular Indian accompaniments. It is easy to make, healthy, and super hydrating. Made with yogurt, this dish provides an instant energy boost and is best to pair up with your usual Indian meals. I love making a variety of raitas like cucumber raita, boondi raita, and palak raita, especially during the summer months. Today, I am sharing a very popular onion tomato raita recipe.
This simple onion tomato raita elevates your everyday meal by adding a light, refreshing touch. All you need to make this are simple ingredients, such as curd, chopped onion, tomato, and a few spices.
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Ingredients
- Yogurt: Use store-bought full-fat or homemade plain yogurt (a.k.a curd or dahi in India). 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 jeera powder, black salt, or regular salt.
How to Make Onion Tomato Raita
Whisk 1 cup of yogurt (or curd) in a large mixing bowl until it’s smooth and consistent.
Add ⅓ cup of chopped onions, ⅓ cup of tomatoes, 1 green chili (finely chopped), 2 tablespoons coriander leaves, ½ teaspoon roasted jeera powder, and ¼ teaspoon black salt. Mix everything well.
Serve the onion tomato raita with biryani, or pulao.
Storage Suggestions
This raita tastes best when served fresh. However, you can store the leftovers in an airtight container in your refrigerator for up to one day. After that, they start releasing water and do not taste good.
Tips & Variations
- Use fresh (not sour) and chilled yogurt for this recipe.
- Adding milk prevents the yogurt from turning sour. If you are using fresh yogurt, skip it.
- To make this tomato-onion raita recipe extra nutritious, you can also add 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
Yes, to make these vegan, use soy, almond, cashew, or peanut curd.
More Raita Recipes
Onion Tomato Raita
Ingredients
- 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 tablespoons 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
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