Tomato Raita (Tomato and Yoghurt Dip)

Preparation

• 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.