Tomato Raita (Tomato and Yoghurt Dip) [1]

Tomato - 4

Yoghurt - 250g

Cucumber - 200g

Sugar - 1 tsp

Salt - 3/4 tsp

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Cumin - 1/2 tsp

Black lentil (urad daal) - 1 tsp

Curry leaves - 10

Red chilli powder - 1/2 tsp

Asafoetida (Hing) - 1/4 tsp

Turmeric - 1/4 tsp

1

Take 1 tsp oil in a pan add mustard seeds, cumin, black lentil and curry leaves.
2

Saute till seeds start crackling, then add asafoetida and turmeric.
3

Add chopped tomatoes and salt, cover and cook till they become soft.
4

Now add chilli powder and sugar, cook for a while.
5

Take out in a bowl and let it cool down completely.
6

Grind it in the mixer and make a smooth paste
7

Now add grated cucumber and beaten yoghurt in the tomato paste
8

Mix well and add fresh chopped coriander.
9

Serve chilled with pulao, paratha, jeera rice or as a dip.

Cooks Note

Tangy tomato and yoghurt dip with the tempering of cumin and mustard.

*Tempering "Chaunk" or "Tadka" in Hindi: refers to the frying of Indian spices to release their aroma (in India).

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