British tomatoes are back in peak season and this dish is the perfect way to celebrate British tomatoes. Hot and juicy roasted tomatoes, chilled yogurt and a dash of chaat masala strike a perfect balance together to give an enriched palate. This recipe is simple but it’s one of those dishes that once you have tasted you’ll probably end up making again and again.
What is Raita
Raita is a dairy-based side Indian dish and considered as a coolant dish. Raita is prepared with thick plain yogurt (aka dahi or curd) basic spices, grated or diced fruit and veg, and fresh herbs such as mint and coriander added for freshness. Mint raita is well known all around the world and served almost in every Indian restaurant alongside onion bhaji and tandoori paneer tikka. Although the basic mint raita is the first choice for many, there are many other varieties of raita you can find in Indian kitchens, such as: Cucumber raita – Add chopped or grated raita ( squeeze out all the moisture from it) in whisked yogurt. Add finely chopped green chillies, sugar, salt and roasted cumin powder and finally add lots of finely chopped mint or coriander. Boondi raita – Boondi is a crunchy deep fried savoury pearls or drops made out of chickpea flour and spices which is so delicious own it’s on, and so delicious in raita too. You can buy ready made from the store for a quick recipe. To make boondi raita add sugar, salt in whipped yogurt, finely chopped coriander and add boondi once you are ready to serve the raita. If added earlier boondi will become soft as they sit for longer. Mixed fruit raita – In this raita, soft fruits such as pineapple, mango, banana, grapes, pomegranate, peach, and apricots. Add this to whisked yogurt, salt, sugar, and finely chopped coriander. Finally, sprinkle some chaat masala and red chili powder.
Tomato Raita
Roasted tomato raita is a dish with a modern twist and beautiful contrast. In this recipe piping hot roasted or charred tomatoes go along with cooled or chilled yogurt, a pinch of chaat masala adds that tasty zing to it while mint and coriander provides lots of freshness. It’s a great side dish for any meal.
Ingredients for Tomato Raita Recipe
Although there is no such exact measurement requires of ingredients in raita, but I would say take 2/3 of yogurt and 1/3 of other ingredients to keep well-balanced raita. Tomatoes, cherry tomatoes (we used Sophie Jane and Arlunta varieties) – any tomatoes work wellFull-fat Greek or any other variety Yogurt (if watching your calorie intake switch to low fat)Freshly chopped mint and corianderSugarSea salt to tasteOlive oilCumin seedsBlack PepperChaat masalaRed chili powder
How to make Tomato Raita
Preheat the oven to gas mark 6-7.Wash the tomatoes under the running water and pat dry completely. On a baking tray place the tomatoes, you can halve a few if you like. Sprinkle sea salt, black pepper, cumin seeds and drizzle olive oil. Mix to combine.Roast it in the preheated oven for a roast for 8-10 minutes or once you see tomato juice starts to come out. Then turn the oven on to grill or broiler settings and let it grill for another 3-4 minutes until darkening skin visible on top of the tomatoes.Meanwhile, bring out the yogurt from the fridge, add sugar and salt and whisk it well. Add chopped mint and coriander.Once the tomatoes are ready, spoon the piping hot roasted tomatoes on the bed of chilled yogurt. Sprinkle some chaat masala and red chilli powder. Garnish it with the few fresh mint and coriander leaves.Serve.
Onion Tomato Raita Recipe
There is an alternative version that is popular in Indian households called Tomato Onion Raita. The raita is prepared with raw chopped tomato and onion. Instead of roasting the tomatoes, simply chop and add directly to the raita. You can also add in chopped onion. Optionally add in chopped green chili.
Serving Suggestion
I think Roasted tomato raita would go so well with: Paneer and vegetable makhni dum biryani, Carrot and Carrot and coconut pulao rice Palak paneer and matar paratha. Dal paratha As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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