‘Raita’ is a curd/yogurt based Indian side dish and this one is particular is one of the simplest foods I’ve whipped up in my kitchen. It takes hardly any time but don’t mistake it’s simplicity for a meagre tasting dish. Like Julia Child says, “Cooking well doesn’t mean cooking fancy”. The luscious cherry tomatoes marry perfectly with the mint & curd and is a perfect side for any rice pilaf/pulao.
We prefer cherry tomatoes any day when compared with the regular ones. Well, naturally these ruby coloured morsels are juicier & sweeter. For pizza, pasta, salad and South Indian specialities like rasam even, cherry tomatoes are always my choice!
One of my happy findings in the Indian stores a few months back were ‘Dried Mint Leaves’. They are as aromatic & flavourful as the fresh variety and I’m pretty much addicted to them! Let’s hop on to the recipe.
|RECIPE FOR CHERRY TOMATO RAITA
1 cup cherry tomatoes, chopped in halves
1 tbsp dried mint leaves
1/2 – 3/4 th cup of thick curd/yogurt
1 tsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp Red chilli powder
Salt to taste METHOD
1. Take oil in a kadai/saucepan and add oil. Once it’s heated, add the mustard seeds and let it splutter.
2. Add the cherry tomatoes & let them blister. Sprinkle some salt. Cook them for 2 to 3 minutes. You don’t want them getting over cooked & mashed up.
3.Once cooled, transfer the cherry tomatoes to a serving bowl and add curds, salt, Red Chilli Powder. Add the dried mint leaves as well by crushing them with your hands.
4. Garnish by sprinkling some Red Chilli Powder.
1. Regular tomatoes can be used as well for this raita. Just chop them and cook.
2. Fresh mint leaves can be substituted for dried mint.
3. Red chilli powder is optional. If you feel it’s too spicy you can skip it altogether. The cherry tomatoes and the mint are flavourful enough.
4. I have used thick curds from a box. If you feel the raita is too thick, add 2 to 3 tbsp of water to thin it down.
5.This raita is perfect with all kinds of rice dishes especially pilaf/pulao.