Tomato raita

Tomato raita
Tomato raita is a quick and easy accompaniment to make. It provides a refreshing, cooling balance to a typically hot and spicy main course.
The natural "good" bacteria present in the yoghurt aids digestion, and the cream will cool your senses better than drinking water.
Raita is an Indian, Bangladeshi or Pakistani condiment made from yoghurt (Dahi), it is used as a dip or a sauce.
There are many variations on the recipe, but it usually contains coriander, tomatoes, onions, cucumber, spinach or potato.
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Bangladeshi, Indian, Pakistani
Servings 4


  • 200 ml plain yogurt
  • 1 small onion (finely chopped)
  • 1  tomato (finely chopped)
  • 1 tsp cumin powder
  • a pinch of fresh coriander leaves
  • salt & pepper


  • Whisk the yogurt in a bowl to thicken it a little, add the cumin powder and some salt, and pepper to taste.
  • Combine the mixture with a chopped tomato and onion.
  • Refrigerate the tomato raita until needed, it should keep for a day or so.
  • Before serving sprinkle a few coriander leaves over the top for presentation.
In South India, where food is typically hotter than in the North, natural yogurt and boiled rice are traditionally served at the end of a meal to calm the stomach down.