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Saturday, 20 September 2014

Tempered Tomato Raita

Amma's Recipe #18

This is one raita I love eating with Bisibelebath. They both complement each other beautifully without overpowering.  

You Will Need:
200ml Thick Plain yogurt
1/2 kg Ripe Tomatoes, Roughly Diced
3 Green Chillies, Finely Chopped
Some Curry Leaves
Some Chopped Coriander Leaves
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1/2 tsp Sugar
Salt to taste
2 Tbsp Vegetable Oil

The Cooking:

Heat a kadai with oil. Once hot crackle mustard seeds amd urad dal. Then add the curry leaves and chopped green chillies.  Saute few sec and throw in the chopped tomatoes and coriander leaves. Sprinkle salt and sugar.  Saute for 5 mins on medium heat. You dont want the tomatoes to go mushy. Then take off heat and mix in with beaten curd.

NOTE: Let the tomatoes cool a bit before adding to the curd to prevent splitting of the curd.

Happy Cooking!


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