Tomato raitha (tomato yogurt dip) is a quick, easy-to-make, and delicious South Indian vegetarian condiment. The goodness of yogurt and simple spices makes this dish a perfect accompaniment to any meal. Learn how to make it under 15 minutes.
If you have been with me on this food journey for long enough, you know already about my love for raita😍.
Cucumber raita and beetroot raita are regular at my dinner table and are such an important part of our meals.
This smooth and creamy tomato raitha has tomatoes (of course!) cooked with simple spices and mixed with yogurt. I just love the combination of tomatoes and yogurt 😘.
This post contains lots of helpful tips and tricks to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link or any of the "Jump To" links below to get to the section that you want.
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Tomato raitha ingredients
Requiring less than 10 ingredients and being ready in under 15 minutes, this is one of those recipes that you should have in your cooking repertoire for when time is scarce!
See the recipe card for quantities.
Tomatoes: I use canned chopped tomatoes (1 can = 400grams) for this recipe as that makes it so much easier! You can use fresh tomatoes. If using fresh tomatoes, you will need 4 large ones (weighing, in total, 400grams approximately). Chop them up finely - this will help them cook down much faster.
Yogurt: This raita will need thick yogurt that can handle the moisture of the tomatoes. Yogurt that is not thick (or buttermilk) will make the raita runny. For this recipe, I prefer to use low-fat, naturally set yogurt. Full fat yogurt will work very well too.
Ghee: I love the deep, rich aroma that ghee adds to this recipe. Plus it is so healthy! You can use oil instead. I have tried making this recipe with coconut oil and loved it!
Asafetida: Asafetida brings that additional umami depth to the dish. Powdered asafetida is available online and at most Indian grocers.
Mustard Seeds: Add a lovely nuttiness and crunch to the recipe. I use the dark brown ones.
Ground red chili/paprika: Is for additional color and flavor. If you are making this recipe for your baby or if you are intolerant to spice, it is alright to skip this ingredient.
Optional garnishes:
Green chilies (chop them up or slit them lengthwise) - either cook them with the tomatoes (this will reduce their heat) or if you can take the heat and like their crunch, add them as a garnish.
Fresh coriander leaves (cilantro) and a teaspoon of roasted powdered cumin for garnish.
Instructions
Let's make this incredibly easy recipe, shall we?!
STEP 1: Let us start with the tempering. Heat ghee in a frying pan on medium heat. Once the ghee melts, add the cumin and mustard seeds. Wait till the cumin turn dark brown and the mustard seeds start to splutter. Add the asafoetida and green chilies (if using). Mix.
STEP 2: Now add the tomatoes from the can or finely chopped tomatoes.
Add salt. Mix well. Bring it to a boil. Turn the heat to medium-low and cook the tomatoes for 4-5 minutes or until they are mushy.
Add the paprika (if using). Mix well.
STEP 3: Turn off the heat and transfer to a bowl. Allow it to cool. Now add in the yogurt. Mix well.
Add the garnishes as per choice (totally optional): chopped coriander leaves; green chilies; roasted cumin powder.
It is important to let the tomato mixture cool down before adding it to the yogurt. Adding anything hot to the yogurt will split it and that will not taste good.
That's it! Done! I did tell you it is an easy recipe, did I not?!
Have you made this recipe? What garnishes have you used? Do let me know in the comments below. Would love to hear from you!
Notes and substitutions
- Ghee or not? I would say “ghee”! However, if you do not want to use it either because you are not a fan of it or because you want to make this recipe vegan, feel free to use any oil of your choice. I have used coconut oil and loved the flavor of it in this dish.
- Asafetida: A little goes a long way with this spice! Adds a lovely umami flavor to the dish, though! You can find this spice in most online/ Indian grocers.
- Tomatoes - Canned or fresh?: I prefer canned, chopped tomatoes. They are hassle-free! If you have more time at hand, feel free to use fresh tomatoes.
- Yogurt: Traditionally this recipe is made with homemade hung curd. For years now though, I have been using Greek yogurt and it works really well. I use the low-fat variety. You can use full-fat yogurt if that is what you like.
- Ground red chili: I use this more for its color. You can omit it if you do not like it. Or you can use paprika instead. If you do want to add some spice, but not ground chili add ½ teaspoon powdered black pepper instead, or chop a couple of green chilies and add them along with the tomatoes.
- Garnishes: These are totally optional. I sometimes use some or all of the suggested garnishes, depending on the time I have and their availability.
- Add onions: To make this an onion tomato raitha, add 1 (medium-sized) onion – finely chopped, to the pan, just before you add in the tomatoes. Fry it for a couple of minutes till they start to turn pinkish. Now add in the tomatoes and follow the rest of the method.
- Make it vegan: Swap the yogurt with any non-dairy yogurt of your choice and use any plant-based oil of your choice instead of ghee. Coconut oil will work well.
- Other spices: Crushed black pepper (in place of paprika); ¼ teaspoon of chaat masala to add “oomph” to the recipe.
Your toddler will love this dish!
This is one of those safe recipes that you can feed to your baby from as little as 12 months old. That is, only if you have already introduced all these ingredients to your child.
- Smooth and creamy - your fussy eater will love it!
- Delicious - The tomatoes balance well with the yogurt, making this an incredibly delicious dish.
- Texture - While the recipe is soft and easy to eat, there is enough texture here that will challenge your toddler.
- Full of flavors - The mild spices add so much flavor to the dish!
Serving suggestions
- Have this dish on its own as a snack or
- Have it as a filling with these vegan tortillas and salad of choice.
- Pait it with this jeera rice and let me know how your baby (and you) liked it.
Storage
Store the raita in a clean, air-tight box in the refrigerator for up to 2 days.
If you want to store it for longer, then store the cooked tomato and the yogurt separately in the refrigerator. Mix them together and add the garnishes just before serving.
Frequently Asked Questions
Not really! Although there are quite a few similarities between the two - both tzatziki and raita are made with yogurt and have spices added to them, there are quite a few differences as well. Tzatziki usually has garlic, oil, and herbs such as oregano in it, whereas raita has spices such as cumin powder, paprika, and chaat masala in it and does not have garlic and oil in it.
Indian raita is the simplest and easiest of all condiments that accompany a meal. The base of raita is yogurt or homemade curd. Full of probiotics, raita is a common part of an Indian meal - it balances the effects of a spicy curry or stew. To aid digestion, raita, therefore, always has some gut-healing spices such as cumin and asafoetida powders added to it. Other spices that are commonly added to raita are paprika and chaat masala.
Raita is usually made with vegetables or herbs: onion raita, cucumber raita, and mint raita.
In India, we have raita almost always as a condiment to a meal and is usually paired with spicy biryani or a curry. Raita is also a perfect dip with naan and other bread.
You can add cumin powder or roasted cumin powder for an earthy flavor. If you like spice, add ground red chili or paprika. You can also add chaat masala to raita.
If you have made this tomato raitha recipe, please take a moment to leave a comment below. This will make me super happy and motivate me to create more good content for you. xx Padma
Super Easy Tomato Raitha Recipe
Equipment
- 1 frying pan
- 1 mixing spoon
- 1 large bowl
Ingredients
For tempering
- 1 tablespoon ghee (or oil)
- 1 teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- ¼ teaspoon powdered asafetida (hing)
For the raitha
- 1 can chopped tomatoes or 4 big tomatoes (400grams, approximately)
- 1 cup yogurt (250grams, approximately)
- 1 teaspoon ground red chili or paprika
- 1 teaspoon salt (adjust as per taste)
For garnish (all or any)
- A handful fresh cilantro (coriander) chopped
- 1 teaspoon bhuna jeera (roasted cumin powder)
- 2 green chilies (slit lengthwise or finely chopped)
Instructions
Start with tempering
- Place ghee in a pan on medium heat. Add the cumin and mustard seeds. Fry them until the cumin turn dark brown and the mustard seeds begin to splutter. At this stage add in the asafetida.1 tablespoon ghee, 1 teaspoon cumin seeds, ½ teaspoon brown mustard seeds, ¼ teaspoon powdered asafetida (hing)
The tomatoes and spices
- Add the tomatoes and salt. Bring to a boil. Simmer the heat to medium-low and cook till the tomatoes are cooked well and turn mushy. Add the paprika.1 can chopped tomatoes or 4 big tomatoes, 1 teaspoon salt, 1 teaspoon ground red chili or paprika
- Turn off the heat, transfer to a bowl allow to cool.
- Once cool, add the yogurt and mix well, gently, so that the tomatoes and yogurt combine well.It is important to let the tomatoes mixture cool down before adding it to the yogurt. Adding anything hot to the yogurt will curdle the yogurt and ruin the taste of the dish.1 cup yogurt
Garnish
- Add the garnishes as per your choice.A handful fresh cilantro (coriander), 1 teaspoon bhuna jeera, 2 green chilies
Notes
- Ghee or not? I would say “ghee”! However, if you do not want to use it either because you are not a fan of it or because you want to make this recipe vegan, feel free to use any oil of your choice. I have used coconut oil and loved the flavor of it in this dish.
- Asafetida: A little goes a long way with this spice! Adds a lovely umami flavor to the dish, though! You can find this spice in most online/ Indian grocers.
- Tomatoes - Canned or Fresh?: I prefer canned, chopped tomatoes. They are hassle-free! If you have more time at hand, feel free to use fresh tomatoes.
- Yogurt: Traditionally this recipe is made with homemade hung curd. For years now though, I have been using Greek yogurt and it works really well. I use the low-fat variety. You can use full-fat yogurt if that is what you like.
- Ground red chili: I use this more for its color. You can omit it if you do not like it. Or you can use paprika instead. If you do want to add some spice, but not ground chili add ½ teaspoon powdered black pepper instead, or chop a couple of green chilies and add them along with the tomatoes.
- Garnishes: These are totally optional. I sometimes use some or all of the suggested garnishes, depending on the time I have and their availability.
- Want to add onions to this recipe? To make this a tomato-onion raitha, simply add 1 (medium-sized) onion – finely chopped, just before you add in the tomatoes. Fry it for a couple of minutes till they start to turn pinkish. Now add in the tomatoes and follow the rest of the method.
- Want to make this recipe vegan? It is easy! In order to do that, simply swap the yogurt with any non-dairy yogurt of your choice and swap the ghee with any plant-based oil of your choice. Coconut oil will work well.
- Other spices that you can add to this recipe: Crushed black pepper (in place of paprika); ¼ teaspoon of chaat masala to add “oomph” to the recipe.
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