TOMATO CUCUMBER RAITA
This Recipe Serves 2
Tomato Cucumber Raita is a cooling salad or dip, most often eaten with curries or wraps. This recipe is so simple & will leave you feeling refreshed.
The word raita initially showed up in print around the nineteenth century; it originates from the Hindi language. The word raita in Bengali dialect & Hindi-Urdu is a subordinate or portmanteau of the Sanskrit word rajika, which means dark mustard, & tiktaka, which means sharp or pungent. In South India, particularly Kerala & Tamil Nadu, pachadi is known to be their traditional raita.
Tomato Cucumber Raita Ingredients:
- 1 tomato
- ½ cup fresh dhania (coriander), chopped
- ¼ cucumber
- 1 cup yoghurt
- salt as per taste
- Rinse & cut the cucumber into cubes.
- Next, rinse & chop the tomato.
- Rinse & chop dhania (coriander).
- Add the above ingredients to a bowl & season with salt as per taste.
- Pour in the yoghurt.
- Gently mix together.
- Serve this Tomato Cucumber Raita immediately.
- This raita can be stored in the refrigerator but after some time may become more watery from the tomato liquids, therefore its best eaten once prepared.
- Serve with biryanis (chicken biryani, mutton biryani, vegetable biryani & others).
- I have served it in Chicken Naan Fold Overs.