Tomato onion raita is a simple yoghurt-based side dish that adds freshness and balance to everyday Indian meals. The cool, creamy yoghurt combined with lightly chopped vegetables helps calm spicy food and brings everything together on the plate.
This is an easy, no-cook recipe that takes only minutes to prepare. It is ideal for beginners and works well as an everyday accompaniment for rice, roti, or pulao dishes.
Recipe Information
Prep time: 10 minutes
Cooking time: None
Total time: 10 minutes
Serves: 4
Difficulty level: Easy
Ingredients
Main ingredients
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1½ cups plain natural yoghurt (full-fat or low-fat)
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1 medium tomato, finely chopped
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½ small onion, very finely chopped
Seasoning
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Salt, to taste
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¼ tsp roasted cumin powder
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¼ tsp black pepper powder
To finish
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1 tbsp finely chopped fresh coriander
Step-by-Step Method
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Prepare the yoghurt: Place the yoghurt in a bowl and whisk until smooth and creamy.
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Chop the vegetables: Finely chop the tomato and onion. The pieces should be small so they mix evenly into the yoghurt.
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Combine: Add the chopped tomato and onion to the yoghurt.
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Season: Sprinkle in salt, roasted cumin powder, and black pepper.
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Mix gently: Stir everything together until well combined.
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Finish: Add chopped coriander and give a final gentle mix.
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Chill slightly: If time allows, rest the raita in the fridge for 10 minutes before serving.
Cooking Tips
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Use thick yoghurt: Thick yoghurt gives a better texture and prevents the raita from becoming watery.
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Remove excess moisture: If the tomato is very juicy, remove some seeds before chopping.
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Balance the seasoning: Start with a little salt and adjust at the end.
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Serve fresh: Raita tastes best when freshly made.
Variations (Optional)
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Vegan: Use plain unsweetened plant-based yoghurt.
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No onion: Skip the onion for a lighter flavour.
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Extra cooling: Add a tablespoon of finely chopped cucumber.
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Spiced version: Add a small pinch of chilli powder for gentle heat.
Serving Suggestions
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Serve alongside dal, vegetable curries, or pulao.
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Works well as a cooling side with spicy meals or simple summer lunches.
Storage and Reheating
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Store in an airtight container in the fridge for up to 24 hours.
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Stir well before serving.
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Do not freeze and do not reheat.
