Raita is generally an accompaniment to main dishes. It is generally served with rice dishes.
This Raita has a distinctive taste because of the sauted onions and tomatoes, which makes the flavour, texture and taste unique.
My mum used to make this very often and it used to be a family favourite.
Although the onions and the tomatoes can be added raw, my preference is to saute it!!
Ingredients to serve 6 people
1 Cup Fresh Yoghurt
2 Small Tomatoes (chopped fine)
1 Small Onion (finely chopped)
1 Tsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Green Chilli (finely chopped)
2 Tbs Fresh Coriander (Finely Chopped)
1 Tsp Salt
Tomato and Onion Raita
Preparation
Heat the teaspoon of oil in a pan and add the mustard seeds
When the mustard seeds crackle, add the finely chopped onion and tomato, green chilli and saute for a couple of minutes
Stir in the yoghurt and the salt – add water if necessary to make the raita into semi liquid in consistency
Garnish with fresh coriander – the Raita is ready to be served
Note: This can be served with vegetable biriyani or any mixed rice. As Raita is generally semi liquid in consistency, if the yoghurt is fairly thick, water may be added.
If the yoghurt is even slightly sour, plain pasteurised, homogenised cold milk can be added to the raita to bring it to the consistency!