TOMATO RAITA (COOKED)

This is again my inlaws' home speciality. Normally, everyone makes Tomato raita, by sauteeing the chopped pieces. But this tomato raita, where tomatoes are cooked, skin peeled, and then used , has an extraordinary flavour and taste. I made this as an accompaniment to Green Pulao, and it was awesome!

Ingredients 

Tomatoes - 2

Curds - 1 1/2 cups

Salt to taste

Coriander leaves for garnishing

Hing powder - 1/4 tsp

To season

Ghee - 1 tsp

Mustard seeds - 1/2 tsp

Slit green chillies - 2

Recipe Cuisine: South Indian; Category: Accompaniment

Prep time: 5 mts; Cooking time: 10 mts

Serves 2

Earlier, we used to cook the tomatoes in water, but after the tomatoes are cooked, the water, full of nutrients, mostly went inside the drain. We won't sometimes remember to carefully use it for some other dish. Nowadays, I microwave the tomatoes for 10 minutes, but not continuously. First, I will microwave for 40 seconds, then stop. Then repeat till the skin peels off, and we can easily remove it, after it cools down.

Skin removed completely.

With a masher, crush the cooked tomatoes to small pieces. If still small lumps are there, you can break them using your hand too.

Mix the curds, salt and top with fresh coriander leaves.

Hing powder has to be added raw on the raita, on which the seasoning has to be poured. This gives so much flavour to the raita.

Mustard seeds and green chillies, seasoned in ghee

                                             and poured on top. Refrigerate for an hour atleast.

Serve the cold raita with hot Green Pulao

Categories: Accompaniment & dips, Raitas