Cucumber Tomato Raita

Cucumber tomato raita – This cooling yogurt-based accompaniment is ideal for balancing the spice and warmth in Biryanis and Pulaos. Learn how you can make it in under 10 minutes.

Temperature is rising finally! Great news, especially for those folks who’ve braved an extended and cold winter especially ones like me who live in Chicago or Chiberia as we fondly call it in winter. I’m sure my friends in India don’t agree and are on the lookout for a respite from the scorching sun and that’s when cucumber and tomato raita involves the rescue.

This recipe is a daily in our household and can be a well-liked accompaniment to lavish meals served during special occasions similar to Ugadi and Dassera.

Easy methods to make cucumber tomato raita

Probably the only of all raita, all it is advisable do is whisk the yogurt and add the remaining ingredients. 

1. Whisk the yogurt with salt until smooth (If you happen to are using thick yogurt, add a tablespoon or so milk or water to dilute the yogurt to the specified consistency)

2. Add the chopped cucumber, tomatoes, ginger, green chilies and onions to the yogurt and blend well.

3. Refrigerate for half-hour for the flavors to mix in.

4. Serve chilled and garnish it with cilantro before serving.

Testers notes

• I prefer to use the Hothouse or English cucumbers for this recipe because they’re seedless. 
• Best consumed the identical day since the tomatoes are inclined to release water and make the dish watery.
• Pointless to say, use the freshest ingredients available to get the most effective out of this recipe.

Variations

1. Skip the onions and use only cucumbers and tomatoes.
2. Add grated carrots.

How long are you able to keep raita?

Raita is chilled before serving. It tastes best in the event you refrigerate and eat it inside a day or two. 

What do you eat cucumber tomato raita with?

Try just a few more raita recipe ideas to go together with your Indian meals below or click here to search out a listing of ten raita recipes – some classics, just a few recent, and a few with a twist. 

1. Cucumber raita recipe – This delicious mix created from grated cucumber and yogurt is our favourite raita to pair with any Indian meal.   
2. Pineapple raita – Eat it as a dessert or pair it with biryanis – it tastes delicious either way.  
3. Onion raita – If you’ve been craving some Indian raita to go together with your biryani, then this recipe is for you. Make it with ingredients that you’ve at home and in lower than 5 minutes. It’s the right approach to finish off a delicious Indian meal.  
4. Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is fabricated from. 
5. Mango raita – If you happen to love mangoes, then this mango raita recipe has your name written throughout it. Enjoy it as a dessert or as a side dish together with a spicy Indian meal. 
6. Mint Raita – This refreshing yogurt-based dip created from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how you can make it in under 5-minutes.  

Click on the celebs to rate!

Cucumber Tomato Raita

Trying to escape the warmth? Here’s a recipe for Cucumber Tomato Raita to your rescue! This yogurt dip is an important approach to beat the summer heat and can be an ideal cooling accompaniment to spicy biryanis and curries.

Prep Time : 10 mins

Cook Time : 0 mins

• 2 cups thick yogurt
• 1 cup peeled and diced cucumber
• 1 cup tomatoes chopped
• ½ cup onions chopped
• ¼ teaspoon grated ginger
• 1 Indian or Thai green chilies (Bird’s eye) finely chopped (optional)
• salt to taste
• cilantro for garnishing

Prevent your screen from going dark

• Whisk the yogurt with salt until smooth (If you happen to are using thick yogurt, add a tablespoon or so milk or water to dilute the yogurt to the specified consistency)

• Add the chopped cucumber, tomatoes, ginger, green chilies and onions to the yogurt and blend well.

• Refrigerate for half-hour for the flavors to mix in.

• Serve chilled and garnish it with cilantro before serving.

Testers notes

• I prefer to use the Hothouse or English cucumbers for this recipe because they’re seedless. 
• Best consumed the identical day since the tomatoes are inclined to release water and make the dish watery.
• Pointless to say, use the freshest ingredients available to get the most effective out of this recipe.

Variations

1. Skip the onions and use only cucumbers and tomatoes.
2. Add grated carrots.

Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you’ve health issues, please work with a registered dietician or nutritionist.

Serving: 1bowlCalories: 64kcalCarbohydrates: 7gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 11mgSodium: 259mgPotassium: 235mgFiber: 1gSugar: 6gVitamin A: 315IUVitamin C: 6.4mgCalcium: 107mgIron: 0.2mg

Weight-reduction plan : Gluten-free, Nut-free, Vegetarian