Cucumber Tomato Raita
My amma would always say that a small bowl of raita can cool and cleanse the palate after a fiery meal or on a hot and sunny day!
This Cucumber Tomato Raita is mixed together with salt, cumin seeds, shredded cucumber and diced cherry tomatoes. Perfectly compliments with any spicy and aromatic rice dish like Pulaos and even some dry vegetable curries.
Cucumber Tomato Raita
Yields: 1 medium-sized bowl of Raita
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients & Utensils
1 medium-sized Bowl
1 Spoon
2 cups Plain, Unflavoured Yogurt/Dahi
1-2 teaspoons of Salt
1/2 Cucumber, shredded
2 handfuls of Cherry Tomatoes, diced into quarters (you can use Roma Tomatoes - diced)
1 teaspoon Cumin Seeds/Jeera
1 handful Coriander/Cilantro, roughly chopped (optional)
1 Non-stick Skillet/Pan
1 Spatula
Let's Get Cooking!
1. In a Non-stick skillet, add the Cumin Seeds/Jeera and lightly toast this for 30 seconds on a low flame/heat. Toasting this whole spice allows for its aroma to release. Then turn the stove-top off and set this aside. *If you want to be extra, you can even grind this toasted Cumin Seeds/Jeera into a fine powder - my mother does this all the time!*
2. In a medium-sized bowl, add the Yogurt/Dahi, Salt, Shredded Cucumber, and diced Tomatoes. Whisk these ingredients together with a couple of tablespoons of water to create a consistency similar to crepe/pancake batter. Please note, with every tablespoon of water you will need to add more salt. The raita has to taste like slightly salted-yogurt.
3. Once your homemade Cucumber Tomato Raita is to your taste preference, add the toasted Cumin Seeds and optional Coriander leaves as garnish.
This raita recipe perfectly pairs with any spicy and aromatic Rice dish such as our Maa's Pulao!
Notes
1. Variations: If you want to make this plant-based, you can substitue the Yogurt/Dahi with a plant-based Yogurt. However, you want to ensure that it doesn't have any flavouring or sweetner so it does not overpower or hinder the taste of the final product.
2. Storage: This can be kept in a glass container/tupperware for up to 2 weeks in the Fridge.
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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