Tomato-Mint Raita recipe

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Ingredients

½ cup fresh mint leaves
½ cup fresh cilantro leaves
1 green bird's eye chile pepper, stemmed
2 tablespoons water
2 cups dahi (Indian yogurt)
10 ounces hothouse tomatoes
1 teaspoon ground cumin
½ teaspoon ground coriander

Nutrition Info

148.5 calories
carbohydrate: 7.6 g
cholesterol: 22.5 mg
fat: 10.4 g
fiber: 1.2 g
protein: 7 g
saturatedFat: 5 g
servingSize: -
sodium: 72.5 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.

  2. Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

Recipe Yield

4 servings

Recipe Note

A cool and tangy raita without cucumber. This salad goes very well with spicy Indian foods like biryani, tandoori, or kebab.

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