Onion Tomato Raita Recipe:
Today, I will share the Onion Tomato raita recipe. Its quick, delicious, easy to make, and one of the most popular Indian accompaniments or yoghurt dips. It is prepared with yoghurt, onion, tomato, green chillies, and some powdered spices, it is also known as tamatar aur pyaaz ka raita. It goes supremely well as a side dish with Biryanis and Tahri and can also be served with plain rice and paratha.
🧾Ingredient Notes
🌿Ingredients required for Pyaaj tamatar ka raita:
- Plain yoghurt: I Used homemade curd but you can also use store-bought plain yoghurt. Always use chilled and fresh yoghurt.
- Roasted cumin powder: Roasted cumin powder adds a unique toasty flavour. Just dry roast some cumin seeds until aromatic and light golden brown, cool down and grind into a powder.
- Salt: There is no substitute for salt.
- Green chilli: If you don’t like to bite into raw green chilli then skip it.
- Red chilli powder: You can skip it if you don’t like red chilli.
- Herb: coriander or mint can be used.
- Tomato: You can remove the pulpy seed part and use only the firm tomato part if your tomatoes are too pulpy and watery.
- Onion: Red onion is the best choice. But white or yellow works too.
🎥 Watch the Onion Tomato Raita for biryani Recipe at home Video
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FAQ Related to Biryani wala tomato onion Raita
Raita is an Indian condiment made of Curd/Yoghurt is whisked until smooth and then vegetables, flavoured with various ingredients.
Curd, Onion, Tomato and a few Indian spices like salt, chilli and cumin powder are the main ingredients for onion tomato raita.
Onion tomato raita is an easy and delicious raita prepared with onion, tomato, green chilli, coriander leaves and some spices.
A3: Yes, you can use Greek yoghurt, but you may want to dilute it with a little water to achieve the desired consistency because Indian raita is made with regular yoghurt.
Onion Tomato Raita is best served fresh, but it can be refrigerated for up to 24 hours. Keep it in an airtight container to prevent the absorption of odours from the fridge.
You can make a vegan version by using plant-based yoghurts, such as coconut or almond yoghurt, and skipping any dairy-based ingredients.
A9: Yes, you can experiment with additional vegetables like cucumber, grated carrots, or bell peppers to enhance the flavour and texture of the raita.
suggestions:
- There is no need to use Greek yoghurt, You can use homemade or can use store-bought ones.
- You can even give it a simple tadka to enhance the flavour even more.
- You can also add chopped cucumber and carrot for some extra crunch and nutrition.
- To spice it up more you can also add some chaat masala powder.
- If you do not eat chilli too much, then you can skip it.
- Add chopped mint leaves instead of coriander leaves to this raita.
🍽 Serving Suggestions
- You can serve it with your Pulav, Biryani, or any other Rice preparation you make at home.
- Serve it along with plain or Stuffed Parathas such as Aloo Paratha, Mooli Paratha etc. for your breakfast or dinner.
Storage:
Onion Tomato Raita tastes best when made fresh. If you have some leftover raita and you want to save it for later use, then store it in an airtight container for up to 1 day. After that, it starts releasing water and does not taste the same. Because of the raw onion, it starts to get a strong smell in your fridge. Also, veggies will leave their water and make the raita watery and runny.
Variations:
Mango Raita – It is a delicious curd-based accompaniment that goes very well with any meal. Ripe mango and mint make this very special and a must-make during summers when mangoes are in season.
Rai wala Cucumber Raita – It is a creamy yoghurt-based side dish, which goes well with any meal. Grated cucumber, mustard paste, yoghurt, and a few spices. It is a great accompaniment to spicy Indian meals and has many health benefits.
Aloo Anar Raita – It is an Indian side dish made using fresh yoghurt, boiled potato and pomegranate with few spices. It can be paired with any Indian meal.
Makhana Raita: It is a delicious curd-based accompaniment that goes well with any meal. Makhana and mint make this very special and a must-make during Fasting.
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👩🍳Onion Tomato Raita Recipe step by step with photo.
Preparation
Rinse the onion, tomatoes, coriander leaves and green chilli and then finely chop them. Keep aside.
Method:
- Whisk the curd in a bowl.
- Add finely chopped onion, tomato, coriander leaves(optional) and green chilli in the bowl of curd.
- Then add roasted cumin powder, red chilli powder(optional)and salt to the curd. Mix everything very well.
- Garnish the onion-tomato raita with coriander leaves or sprinkle some cumin and red chilli powder and serve with Roti and Rice.
Onion tomato raita
Materials
- 1 cup yoghurt curd
- 1 tomato, chopped small
- 2 teaspoon chopped coriander Leaves (optional)
- 1 Onion, chopped small
- 1 teaspoon roasted cumin powder
- salt to taste
- 1-2 green chilli, chopped (optional)
- 1/2 tsp Red chilli powder (optional)
Instructions
Preparation:
Rinse the onion, tomatoes, coriander leaves and green chilli and then finely chop them. Keep aside.
Method:
- Whisk the curd in a bowl.
- Add finely chopped onion, tomato, coriander leaves and green chilli in the bowl of curd.
- Then add roasted cumin powder, and salt in the curd. Mix everything very well.
- Garnish the onion-tomato raita with coriander leaves or sprinkle some cumin powder and red chilli powder if you don't like coriander.
- Serve chilled with Roti, Paratha, Biryani, Rice etc.
Video
Notes
- Suggestion
- You can use homemade yoghurt or use store-bought yoghurt.
- You can even give it a simple tadka to enhance the flavour even more.
- You can also add some chaat masala powder to make it spicier.
- If you do not eat chilli too much, then you can skip it.
- You can also add chopped mint leaves instead of coriander leaves into this raita.
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