Tomato raita is yet another simple raita but not most commonly prepared. As it is not familiar in South part of India is not often done. I too was surprised when found about tomato raita. The taste was tangy and awesome. This tomato raita became by favorite one.
This tomato raita also goes well with pulao and biriyani. Few people don’t add onion and garlic in their dish. Also few avoid onion for doing prasadam and during fasting. Tomato raita serves as a simple and quick raita for them in place of onion raita.
The health benefits of tomatoes are incredibly numerous, which is great since they taste so good. Not only are tomatoes fantastically delicious, but also they are packed with vitamins, minerals, and antioxidants.
Lycopene is one of the tomato’s greatest health benefits; it’s an antioxidant that helps flush free radicals out of the body and can even fight against the formation of cancer cells and heart disease. While some vegetables lose some of their health benefits when cooked, tomatoes actually develop more lycopene when cooked, and even more when cooked with a fat (such as olive oil).
Tomato is also readily available at home. So tomato raita can be prepared instantly during sudden guests.
Some more veggie raita recipes on the blog – lauki raita, cucumber raita, onion raita, potato raita, vegetable raita, spinach raita and bhindi raita recipe.
- Tomato – 2
- Curd – 1⁄2 cup
- Rock salt – 1⁄4 tsp
- Finely chop the tomatoes.
- Whisk the curd and add it to the chopped tomatoes.
- Add salt to it and mix it well.
- Garnish it with finely chopped coriander leaves.
- Black salt can be used instead of rock salt.
- Chopped green chilies and cumin powder can be added for a masala touch.
- Serve the raita immediately after preparation. This is because the tomato raita becomes mushy as time moves.