What is Raita?

Raita is an Indian side dish of yogurt containing chopped cucumber or other vegetables, and spices. To amp up the flavor and nutrition, we do add a plethora of fresh vegetables like tomatoes, carrots, broccoli, boiled potatoes, or even some fruits like pineapple, mangoes, pomegranate etc.!

This cooling, no-cook yogurt dip is a great accompaniment to spicy curries, pulaos, biryanis, etc.! When we have some filling paratha like aloo paratha (Indian flatbread stuffed with a spicy potato mixture), paneer paratha, or any other savory paratha, all you need is a bowl of raita to complete the meal!

What is Tomato Onion Raita?

Tomato Onion raita is quick, easy and delicious raita prepared with onion, tomato, green chili, coriander leaves, and some spices. This raita is also known as tamatar pyaaz ka raita. 

I love this raita as this is a delicious accompaniment to our daily meals. It’s so soothing, gives a cooling effect to our body, and pairs so well with any kind of comfort meal. This is a perfect side dish, if you are a regular rice eater.

This Tomato Onion Raita is:

✔︎ easy to make.

✔︎ ready under 10 minutes.

✔︎ ideal for spicy dishes.

✔︎ tastes delicious.

✔︎ no cook recipe and is made with simple ingredients.

✔︎ is healthy and nutritious.

Basic Ingredients Needed For Raita:

Yogurt – of course this is the base of any raita; preferably one that is not sour.

Spices – the main spice I like to add is roasted whole cumin seeds or cumin powder. Sometimes, I have just made a tempering of mustard and curry leaves with a dash of cumin.

Vegetables – here I have used only chopped onions and chopped tomatoes. You can add grated beets, cooked and cubed beets, freshly chopped cucumbers, grated carrots, blanched and chopped spinach etc. Let your tastebuds decide what you want to put in your raita. Sky is the limit!

Fruits – I have not used any in this raita but you could use chopped pineapple, apples, grapes and even mangoes (in mango season!) I have even stirred in chopped dates and raisins for the added sweetness; do try this one for sure! Also, pomegranate raita is one of my favorites.

Other varieties – There are some more variations that pair well with spicy meals – broccoli raita, mint raita, cucumber raita, and all-time favorite boondi raita.

Cilantro/coriander leaves or mint leaves – freshly chopped cilantro or mint adds another dimension of freshness in every spoonful of raita.

Method:

1. Whisk the yogurt. Add water to get desired consistency.

2. Add spices – sea salt, cumin powder, chili flakes and sugar and mix.

3. Now add chopped tomato, onion, and green chili. Mix well. You can add either chili flakes or green chili. I have added both to add some extra heat.

4. Add chopped cilantro or mint leaves. Keep it in the refrigerator to serve chilled or add 1-2 ice cubes or serve as it-is.

How to store Tomato Onion Raita?

Tomato Onion Raita tastes best when made fresh. But if you have some leftover raita and you want to save it for later use, then simply store it in an airtight container for up to 1 day. After that, it starts releasing water and does not taste the same. 

How To Make Vegan Tomato Onion Raita?

To make this raita vegan, replace plain yogurt with coconut, soy vanilla, almond milk, or cashew yogurt. Basically, any dairy-free yogurt can be used here.

Serving Suggestions:

Raita almost always adorns any dinner/lunch table when we have biryani, pulaos, stuffed parathas, any dry dish like aloo methi, gobhi aloo, aloo palak, pear masala, or along with a hot, spicy curry! Every spoonful of this cooling and refreshing yogurt dip is the ultimate accompaniment and a must to many meals in any Indian home!

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