Mamta's Kitchen

Tomato Raita (Yoghurt)

Tamatar Raita

Mamta Gupta

Serves 4-6


  • 2 cups yoghurt

  • 1/2 tsp. salt, adjust to taste

  • 1/2 tsp. black pepper, ground

  • 2 large tomatoes, de-seeded and finely chopped

  • 2 green chillies-chopped

  • 1 tbs. oil

  • 1/2 tsp. of mustard seeds

  • 5-6 curry leaves (meetha neem


  1. Beat the yoghurt lightly, with salt and black pepper.

  2. Heat oil in a small pan.

  3. Add mustard seeds and curry leaves and let the seeds splutter.

  4. Add tomatoes, green chillies. Stir-fry on high heat for 2-3 minutes or until the fat separates from the sides of the pan.

  5. Cool.

  6. Add this mixture to the yoghurt and mix lightly.

  7. Serve chilled.


  • Variations:

  • You can serve the raita without tempering.

  • You can add uncooked, finely chopped tomatoes to the yoghurt at step one and temper the raita with mustard and curry leaves only.

  • Also see Raita Selection.

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