If making raita with meals then try making tasty cucumber and tomato raita within this summer time season. Serve chilled cucumber and tomato raita prepared with fresh curd, mint sprigs, pepper and curry leaves tadka.
Tomato Cucumber Raita Recipe
- Cucumber - 2 (100 grams)
- Tomato - 2 (100 grams)
- Curd - 2 cup (500 grams)
- Oil - one to two teaspoon
- Mint sprigs - ten to twelve
- Curry leaves - ten to twelve
- Asafoetida - 1 pinch
- Eco-friendly chilly - 1 (finely chopped)
- Salt - under 1/4 teaspoon or according to taste
- Pepper - 1/2 teaspoon or according to taste
- Cumin seeds - 1/2 teaspoon
- - 2 (100 )
Steps to make Tamatar Kakdi Raita
Whisk the curd nicely. Wash the cucumber and tomato completely, dry, remove stalk and chop them finely.
Wash the mint leaves and curry leaves completely and chop them finely.
Mix finely chopped cucumber and tomato in curd.
Now add black salt, plain salt, finely chopped eco-friendly chilly, mint sprigs and blend well. Heat some oil in a tiny pan. When oil is hot, add cumin seeds. After sauteing cumin seeds, add asafoetida, curry leaves (finely chopped). Switch off the flame and pour the tadka within the raita. Mix well.
Scrumptious and tasty cucumber-tomato raita is prepared.
Serve this tantalizing cucumber-tomato raita with meals and revel in eating.
- While cutting cucumber, do taste it as being often it taste bitter.
- Take away the seeds from tomato, if you do not prefer eating them.
- For 4 people
- Time - 12 minutes
