Tomato Raita (Yoghurt)
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
Beat the yoghurt lightly, with salt and black pepper.
Heat oil in a small pan.
Add mustard seeds and curry leaves and let the seeds splutter.
Add tomatoes, green chillies. Stir-fry on high heat for 2-3 minutes or until the fat separates from the sides of the pan.
Add this mixture to the yoghurt and mix lightly.
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.