Tomato Raita / Tomato Yogurt Dip (Indian style)

Ingredients

• 240 mlHomemade thick curds or plain yoghurt
• 2.5 mlSalt, or to taste
• 5 mlSugar
• 1 small wedgeLemon
• 1 smallFresh green chilli
• 2 smallRipe tomatoes
• 1 smallRed onion
• 4–5 sprigsFresh coriander leaves
• 1.25 mlGround cumin

Instructions

1. 1

   Prepare the ingredients

   Finely chop the onion, tomatoes, coriander and green chilli. Put the curds in a mixing bowl and beat until smooth.

2. 2

   Add the seasonings

   Add the sugar, salt, ground cumin, juice from the lemon wedge, chopped onion, tomatoes, chilli and coriander to the curds. If you like, squeeze a few pieces of chopped tomato by hand as you add them to release some juice.

3. 3

   Mix and serve

   Stir everything together thoroughly. The raita is ready to serve.

What is tomato raita?

Raita is a yoghurt-based Indian side dish, often served alongside a meal to bring a cool, tangy contrast. This North Indian-style version combines fresh tomato with onion, chilli and coriander.

Thick curds give it a creamy base, while a little lemon and cumin add brightness and warmth. It is a no-cook recipe, so the chopping and mixing are all that is needed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 4g protein, 8g carbs, 3g fat.

The yoghurt provides most of the protein and fat, while the sugar and vegetables contribute the carbohydrates; the tomatoes and onion also add a little fibre. Pair a serving with a source of protein and vegetables for a more filling, balanced plate.

Choose the right yoghurt

Thick curds: Use plain, unsweetened yoghurt with enough body to hold the chopped vegetables. Beat it first to smooth out any lumps.

Consistency: If your yoghurt is thinner, the raita will be looser once the tomatoes release their juice. A thicker yoghurt keeps the finished dip more spoonable.

Chop for an even texture

Small pieces: Finely chop the onion, tomatoes, chilli and coriander so they are distributed through each spoonful. Keeping the pieces a similar size also makes the dip easier to scoop.

Tomato juice: Squeezing a few chopped pieces into the bowl is optional. It gives the yoghurt a more tomato-rich flavour and a slightly looser texture.

Balance the seasoning

Salt and sugar: Salt seasons the yoghurt and vegetables, while the small amount of sugar softens the tomato's acidity. Taste after mixing and adjust the salt to suit your ingredients.

Lemon and cumin: Lemon juice brings a sharper tang, and ground cumin adds an earthy note. Add the juice from the wedge rather than the peel.

Adjust the chilli

Mild version: Remove the chilli's seeds before chopping, or use less if you prefer a gentler dip. The recipe calls for one small chilli, but heat can vary from one chilli to another.

More heat: Keep the seeds or finely chop the chilli into the mixture. Stir well so the heat is spread through the yoghurt.

Serve it fresh

At the table: Serve the raita as a cool accompaniment to Indian meals, or offer it as a dip with flatbreads. Its creamy, tangy character also pairs well with spiced rice and grilled foods.

Timing: The recipe takes about five minutes and is best served soon after mixing, while the vegetables are fresh and crisp.

Recipe notes & tips

• Beat the yoghurt before adding the chopped ingredients to make the base smooth.
• Chop the vegetables finely so they mix evenly through the raita.
• Taste the mixture after stirring before adding more salt.
• Squeeze only a few tomato pieces if you want a juicier dip.
• Remove the chilli seeds for a milder result.

Variations

• Milder chilli: Remove the seeds or use less chilli for a gentler flavour.
• Extra cumin: Add a little more ground cumin for a stronger earthy note.
• More coriander: Increase the fresh coriander for a greener, herbier dip.
• Thicker raita: Use very thick curds and skip squeezing the tomato pieces.
• Tangier finish: Add a little more lemon juice to taste.

Common mistakes to avoid

• Large vegetable pieces: They make the dip uneven; chop the ingredients finely.
• Unbeaten yoghurt: Lumps remain in the base; beat the curds before adding anything else.
• Too much tomato juice: The raita can turn watery; squeeze only a few pieces if desired.
• Overdoing the chilli: Heat can overwhelm the other flavours; start with one small chilli and adjust next time.
• Adding salt without tasting: The yoghurt and vegetables may need less than expected; taste after mixing.

How to store

Keep leftovers in a covered container in the fridge and use within a day. Stir before serving; this no-cook dip is best eaten chilled and should not be reheated.

Frequently asked questions