Best 3 Cucumber Tomato Raita Recipes

Cucumber tomato raita is a refreshing and flavorful yogurt-based dish that is commonly served as a side dish or condiment in Indian cuisine. Made with a combination of chopped cucumbers, tomatoes, onions, and yogurt, this raita offers a delightful balance of tanginess, sweetness, and crunch. Its versatility makes it a popular accompaniment to various dishes, including grilled meats, kebabs, curries, and biryanis. Additionally, the vibrant colors of the cucumber, tomato, and onion add visual appeal to any meal. Whether you are a seasoned chef or a home cook looking for a simple yet delicious recipe, this guide will walk you through the steps of preparing the best cucumber tomato raita that will tantalize your taste buds and elevate your dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CUCUMBER, MINT, AND TOMATO RAITA

Cucumber, Mint, and Tomato Raita image

This is posted for ZWT 2006. It is from India. A simple, refreshing raita that may be served with all Indian meals. From Madhur Jaffrey

Provided by susie cooks

Categories Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup plain yogurt
1/2 teaspoon salt
fresh ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin seed, roasted and ground
1 medium tomatoes, peeled, seeded, and finely chopped
1 medium cucumber, peeled and chopped into a small dice
2 tablespoons of fresh mint, crumbled

Steps:

Put yogurt in a bowl and beat lightly with a fork until smooth and creamy.
Add salt, pepper, cayenne and cumin. Mix well.
Add remaining ingredients and mix well.

Nutrition Facts : Calories 56.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 8, Sodium 323.2, Carbohydrate 7.2, Fiber 1, Sugar 4.9, Protein 3

POTATO, CUCUMBER AND TOMATO RAITA

Potato, Cucumber and Tomato Raita image

Categories Condiment/Spread Sauce Potato Tomato Vegetable Yogurt Cucumber Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 jalapeño chilies, seeded, chopped
1 tablespoon mustard seeds
1 tablespoon cumin seeds
3 cups low-fat (do not use nonfat) plain yogurt
1 English hothouse cucumber, cut into 1/2-inch cubes
3 large tomatoes, seeded, cut into 1/2-inch pieces
Fresh cilantro leaves

Steps:

Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeño chilies and stir until beginning to soften, about 1 minute. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerate.) Garnish raita with fresh cilantro leaves and serve.

CUCUMBER-TOMATO RAITA

Cucumber-Tomato Raita image

This side-dish is great for hot Indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine - Amy. However, I have adjusted the recipe to my taste.

Provided by MariaBright

Categories Sauces

Time 1h10m

Yield 1 bowl

Number Of Ingredients 7

Ingredients

1 cucumber (deseeded and shredded)
1 onion (finely diced)
1 -2 clove garlic
1 tomatoes (Roma work well, diced)
2 cups yoghurt
salt, to taste
2 teaspoons roasted cumin seeds

Steps:

Strain yoghurt of excess water for approximately 1 hour.
Peel and deseed cucumber.
Salt the cucumber and leave aside for 15 minutes.
Drain excess water and dice finely.
Deseed tomato and dice finely.
Finely dice onions or, optionally, crush garlic cloves.
Mix all of the above with the yoghurt.
Roast cumin seeds until brown and add to the raita.
Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

Tips:

For the best flavor, use fresh, ripe cucumbers and tomatoes.
If you don't have yogurt, you can substitute sour cream or buttermilk.
Add a touch of sugar or honey to balance out the acidity of the yogurt.
For a spicier raita, add some chopped green chili peppers or red chili powder.
Garnish the raita with fresh cilantro or mint leaves.

Conclusion:

Cucumber tomato raita is a refreshing and versatile dish that can be enjoyed as a side dish, dip, or even a light meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious way to cool down, give cucumber tomato raita a try!

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