Go Back
–+ servings
Tomatoes in Smooth Yogurt TAMATAR RAITA – vegetarian recipe
Stav Kogan

Tomatoes in Smooth Yogurt TAMATAR RAITA

Print Recipe Pin Recipe
Servings: 4 servings
Calories: 100
Ingredients Method Nutrition

Ingredients
  

  • 2.0 cups (16.0 oz / 455g) plain yogurt, OR 1.6 cups (13.3 oz / 375g) yogurt and 0.3 cups (2.6 oz / 80g) sour cream
  • 0.75 tsp (0.1 oz / 3.5g) salt
  • 0.125 tsp (0.01 oz / 0.5g) white pepper
  • 1.0 lb (16.0 oz / 455g) firm ripe tomatoes or cherry tomatoes (about 3-4 medium-sized), stems removed
  • 1.0 tbsp (0.5 oz / 15g) vegetable or peanut oil
  • 1.0 tsp (0.1 oz / 5g) black mustard seeds
  • 1.0 hot green chili, seeded and finely minced (adjust to taste)
  • 1.0 to 2.0 sprigs fresh coriander, basil or dill for garnishing
  • De-seed Your Tomatoes: To prevent your Tamatar Raita from becoming too watery, slice the tomatoes in half and gently squeeze out the excess seeds and juice before cubing them. This keeps the yogurt base thick and creamy.
  • Nail the Tempering (Tadka): The secret to authentic Indian flavor is in the tempering process. Make sure your oil is hot enough so the mustard seeds crackle instantly, but remove the pan from the heat immediately after they turn gray to prevent them from burning and tasting bitter.
  • Temperature Contrast: For the most refreshing experience, chill your whisked yogurt and tomatoes in the refrigerator for at least an hour. Pouring the sizzling hot tempered oil over the ice-cold yogurt right before serving creates an incredible flavor and temperature contrast!

Method
 

  1. Combine the 2. 0 cups (16. 0 oz / 455g) plain yogurt (or the yogurt and sour cream blend), 0. 75 tsp (0. 1 oz / 3. 5g) salt, and 0. 125 tsp (0. 01 oz / 0. 5g) white pepper in a large mixing bowl, whisking vigorously with a fork until the base for your Tamatar Raita is completely smooth and creamy.
  2. Wash and dry the 1. 0 lb (16. 0 oz / 455g) tomatoes, cut them into 0. 5-inch cubes (or quarter them if using cherry tomatoes), and gently drop them into the smooth yogurt mixture without stirring, leaving it ready to be covered and refrigerated for several hours or assembled immediately at room temperature.
  3. Heat the 1. 0 tbsp (0. 5 oz / 15g) vegetable or peanut oil in a small pan over moderate heat until it is hot but not smoking, then carefully add the 1. 0 tsp (0. 1 oz / 5g) black mustard seeds and the minced green chili, frying them until the seeds crackle and turn a grayish color.
  4. Pour the hot spiced oil directly into the bowl to temper the Tamatar Raita, gently blend everything together to distribute the flavors, and serve immediately with a beautiful garnish of fresh coriander, basil, or dill sprigs.
  5. Whisk for Silkiness: Don't skip whisking the yogurt! Vigorously whisking the plain yogurt (or yogurt and sour cream blend) before adding the tomatoes breaks down any lumps and creates a luxurious, velvety mouthfeel.

Nutrition

Calories: 100kcalCarbohydrates: 8.5gProtein: 4.2gFat: 6.2g

Tried this recipe?

Let us know how it was!