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Tomato Raita / Tomato-Yogurt Dip

Recipe Cooked, Photographed and Written by Praveena

Prep Time:1 min     Mixing Time:1 min   Cuisine:Indian

Raita , is an Indian version of yogurt dip. It can be made with many variations by adding different veggies & spices either raw or cooked.

Tomato Raita is the easiest of all the raitas I could think of at any moment.Just chop,add and mix…its that easy which is ready in maximum of 2 mins.

This raita /dip can be served with any rice,chips, roti,naan bread too.

Don’t forget to see the Tips which I mentioned at the end.


  • Homemade Thick Curd / Greek Plain Yogurt / Plain Yogurt – 1 cup
  • Salt – ½ teaspoon
  • Pepper powder – ½ teaspoon
  • Tomato – 1 Large
  • Coriander – 4-5 twigs

Special Ingredients:

  • Homemade Thick Curd / Greek Yogurt


  • Firstly chop the tomato and coriander into small /tiny pieces.

    Chopped Tomato and Coriander
  • Take the curd / yogurt into a serving bowl.
  • Add the chopped tomato and coriander (leave a teaspoon aside for garnishing)
  • Add the pepper powder and salt required.

    Chopped Tomato, Coriander , Salt & Pepper added to Curd / Yogurt
  • Give everything a thorough mix so that the salt and pepper blends well to the curd / yogurt.
  • Garnish it with the teaspoon of chopped coriander that we left aside.
  • I even sprinkled a bit of dry red chilly powder.
  • That’s it the Tomato Raita is ready to serve.


  • If you are a vegan , you can use vegan yogurt or curd.
  • I have used homemade thick curd but greek yogurt if not plain yogurt can also be used.
  • You can store it in the refrigerator and serve chilled.
  • Storage time is same as that of the curd / yogurt used.


  • This raita /dip can be served with any rice,chips, roti,naan bread too. Or it can be had as it is.
  • We had this raita paired up with Spring Onion Pulao / Salad Onion Rice. Just look at this lovely pair.:-)

    Tomato Raita with Pulao / Pilaf.

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